A world famous pasta dish from…Nova Scotia?
Created in In 1975, by New York chef Sirio Maccioni, at the Nova Scotia summer home of Italian Baron Carlo Amato, Pasta Primavera became a classic dish of the 1970’s with its combination of butter, cream and cheese, with vegetables and pasta.
Bacon was, of course, simply the next logical step.
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 tablespoon dried Italian herbs or herbes de Provence
1/4 Cup Olive oil
salt & pepper, to taste
2 pounds plum tomatoes
Sea salt and freshly ground black pepper
8 strips thick-cut pepper bacon, chopped
1 med onion, halved and thinly sliced
1/2 cup dry white wine
Pinch of red pepper flakes
12 ounces trottole pasta (my new favorite!)
1/8 cup fresh flat-leaf parsley, chopped
1/8 cup fresh basil, chopped
Grated Pecorino, for serving
Blanch and peel your tomatoes (see video), reserving the water.
Bring a large pot of water (salted) to a boil. Hull the tomatoes and cut a shallow “x” through the skin on the bottom of each. Prepare an ice bath.
Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
Put the bacon in a large cold skillet and cook, stirring occasionally, over medium heat until crisp. Transfer the bacon to paper towels, and discard all but 2 tablespoons of the bacon fat from the skillet.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until soft and just beginning to brown, about 10 minutes. Add the wine, simmering until reduced by half. Add the tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the tomatoes begin to break down, 5-6 minutes. Set aside (keep warm)
On a large heavy baking sheet, toss the carrots, zukes, and yellow squash with the oil, salt, pepper, and dried herbs to coat.
Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the trottole according to “Perfect Pasta” directions in the reserved pot of tomato water until al dente, about 10 minutes.
Save 1 cup of the cooking water, and drain the pasta. Add pasta to the sauce, in the skillet, with 1/2 cup of the reserved cooking water. Toss to coat. Add more water if necessary for desired consistency.
Stir in half the bacon and half the herbs, toss in th veggies, and season to taste with salt and pepper.
Divide the pasta, sauce, and veggies among plates, and top with the remaining bacon and herbs.
Sprinkle with Pecorino, and serve.
“The Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!
Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.
This one is all about BACON.