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Speck and Grappa Pasta

Category : A Style of Life, Cuisine, John Davies

A recipe for Speck and Grappa Pasta from my yet to published book “A Style of Life“:

Ingredients

2 tbsp Olive Oil (my preference Chateau Virant)
1 tbsp. unsalted butter
1 medium onion, cut in half and sliced thin
400 gram + Speck ~Speck dell’Alto Adige, trimmed of over-dried skin and cut into thin 1½-inch strips (about 1 c.)
1 medium green cabbage
400 gram. fresh pasta Tagliatelle
1 c. heavy cream
1½ tsp. fresh-ground black pepper, plus some for finishing 1 tsp. sea salt
1 egg (free range)
½ c. grated Pecorino Sardo (Pecorino Siciliano or Parmigiano-Reggiano are other options) 2+ tbsp. grappa (hearty pasta needs a shot of acid for balance)

Procedure:

Heat olive oil and butter in large sauce pot over medium heat. When butter has melted, add onions and speck and cook until onions soften, about three minutes.

Remove outer leaves of cabbage and halve. Remove hard white core and slice cabbage into thin strips amounting to four cups.

Add cabbage to onion-Speck mixture and stir continuously until cabbage shows signs of wilting. This should take three minutes.

Add cream, black pepper, sea salt, and one cup of Tagliatelle pasta cooking water. Continue cooking, stirring occasionally, for two more minutes. The cabbage should have a slight  crunch

Cook Tagliatelle pasta in well salted purified water al dente.

Drain pasta and add to sauce in large ceramic mixing bowl, stirring for a minute

Add beaten egg to pasta, stirring well so it cooks in the hot mixture.

Add Pecorino Sardo cheese and stir followed by grappa.

Serve immediately in large bowls topped by more pecorino cheese and a few cracks of black pepper.

from the unpublished “A Style of Life”

For more recipes and culinary secrets from John Davies to improve the quality of life,  please add The Renegade Kitchen on Facebook

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Comments (2)

Can’t wait to give it a go. I am still loving the last recipe you gave me.

J.Johnston
Sr. Renegade Trainer
Owner CoastRight Fitness
Bear, Delaware
coastright@verizon.net

Glad you like, I hope you like the Super Bowl feasts I have in mind :)