John Myers
Contents
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Ingredients
For the sauce:
- 150 g Bacon, lean, smoked
- 120 g Tagliatelle, dry
- 250 g Water
- 5 g Chicken broth, Kraft bouillon
- 80 g Carrots
- 250 g Pecorino, alternatively mountain cheese, sliced
- 60 g Onion, brown
- 4 medium-sized Cloves of garlic, fresh
- 1 smaller Chilli, green, fresh or frozen
- 1 Can Tomatoes without skin or seeds, 200 g drained weight
- 100 g Tomato juice, from a can
- 50 g Pasta water
- 5 g Chicken broth, Kraft bouillon
- 2 tbsp Herbal mix, Italy
- 1 tbsp Oregano, fresh or frozen
- 1 tsp Black pepper, fresh from the mill
Also:
- 4 tbsp Extra virgin olive oil
- Olive oil for greasing the form
To garnish:
- 1 small Hot peppers, red
Instructions
- Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Cut the lean bacon into thin slices and shorten longer slices to about 2 cm. Break the ribbon noodles approx. 6 - 8 cm long, heat the water and dissolve the chicken broth in it.
- Add the pasta and cook for about 8 minutes until al dente. Keep the cooking water. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Blanch the snow peas and carrots in the boiling water for 4 minutes, lift them out of the broth with a slotted spoon and do not quench.
- Rub a baking dish with olive oil and line it with snow peas. Fry the bacon with 2 tablespoons of olive oil in a pan until crispy and place the pieces on the sugar snap peas. Pour the ribbon noodles in the olive oil over it.
- For the sauce, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the small, green chilli, cut across into thin rings, leave the grains and discard the stalks. Strain the tomatoes and use the juice to deglaze.
- Preheat the oven to 180 degrees bottom heat.
- Heat a medium-sized pan, add 2 tablespoons of the olive oil and let it get hot. Roast the onions and the cloves of garlic until the onions are translucent. Add the chilli and tomatoes and fry for 3 minutes. Deglaze with the sauce, add the remaining ingredients and simmer for 5 minutes with the lid on. Take off the stove and let cool down a bit.
- Put in the blender and puree for 1 minute at maximum speed and pour half of the puree over the pasta. Cover with half of the pecorino. Place the carrot slices on top and spread the rest of the puree over it. Finish with the rest of the pecorino.
- Garnish with the pepperoni. And bake in the oven at 180 lower heat on medium level in about 30 minutes. Take out of the oven, let cool down a bit, serve warm as a side dish and enjoy.
