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| Whole Wheat Fettuccine with Potato, Brussel Sprouts, Pancetta topped with Fontina |
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| Ingredients for Whole Wheat Fettuccini |
1/2 lb Unbleached All Purpose Flour
1/2 lb Whole Wheat Flour
3 Whole Eggs
Warm Water to Bind
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| Ingredients for Potato, Brussel Sprouts, Pancetta topped with Fontina |
2 oz Pancetta
1 pt Brussel Sprouts
1 Yukon Gold Potato
4 oz Fontina Cheese
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| Ingredients for Assembly |
1/4 cup Extra Virgin Olive Oil
1/2 tsp Crushed Garlic
1/4 tsp Red Pepper Flakes
2 tbsp Butter
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| Method for Whole Wheat Fettuccini |
• Place flour in a medium mixing bowl. Make a
well in the center of the well. Add eggs to the
center of the well.
• Begin whisking the eggs with a fork and
incorporate the sides of the flour well to form
a paste.
The paste will become crumbly at which
point begin adding warm water a little at a time
until the dough binds together.
• Knead for a few minutes and cover with
plastic wrap.
• Let dough rest for 30 minutes.
• Roll out dough using a hand cranked pasta
machine on the widest setting.
Fold the sheet
of pasta and roll until the sheet is as square and
even as possible.
Begin thinning the sheet by
tightening the setting one at a time.
Lightly
flour the sheet between each pass.
Lay the sheet
of a flat surface and allow to dry slightly on
each side.
• Cut into 12 inch sheets and cut with the
fettuccine cutter. Lay pasta on a lightly floured
sheet pan and refrigerate until ready to cook. |
| Method for Potato, Brussel Sprouts, Pancetta Topped with Fontina |
• Cut 2 oz. of pancetta into 1/4 inch cubes.
Sauté in a skillet to render out the fat.
Set aside.
• Slice one pint of brussel sprouts fine and
blanch in salted water. Cool in an ice bath,
strain and set aside.
• Dice a Yukon gold potato and blanch in salted
water.
Cool in an ice bath, strain and set aside.
• Shred a 4 oz piece of fontina cheese and
set aside
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| Method for Assembly |
• In a large skillet place 1/4 cup of extra virgin
olive oil.
Bring up the heat gently and add in
1/2 teaspoon crushed garlic and 1/4 teaspoon
of red pepper flakes.
• Meanwhile have a large pot of salted water
boiling.
Drop the pasta in the water at
this time.
• Add potato, pancetta, brussel sprouts, to the
skillet.
Toss gently to coat all ingredients.
• Add 2 tablespoons of butter. Add in cooked
pasta and toss gently.
• Place in serving bowls and top with
shredded fontina.
• Place bowl in a warm oven for a minute so
the cheese can melt.
• Serve immediately. |
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