Malfatti With Pancetta And Cherry Tomatoes Recipes

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MALFATTI WITH PANCETTA AND CHERRY TOMATOES



Malfatti with Pancetta and Cherry Tomatoes image

Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.

Provided by Ignacio Mattos

Categories     Bon Appétit     Dinner     Pasta     Ricotta     Parmesan     Bacon     Tomato     Lemon

Yield 8 servings

Number Of Ingredients 13

1 cup all-purpose flour, plus more
2 cups whole-milk fresh ricotta, preferably box-drained
1 large egg, room temperature
6 oz. Parmesan, finely grated, plus more for serving
1 1/2 tsp. kosher salt, plus more
4 oz. pancetta (Italian bacon), thinly sliced
3 Tbsp. extra-virgin olive oil, plus more for drizzling
2 cups Sun Gold and/or cherry tomatoes
2 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
1/2 lemon
Special Equipment
A sheet of cheesecloth

Steps:

  • Dust a parchment-lined rimmed baking sheet generously with flour; set aside. Place ricotta in the center of cheesecloth. Gather up the sides in your hands and wring out excess liquid. Transfer ricotta to a few sheets of paper towels and pat dry with more paper towels.
  • Pulse ricotta, egg, 6 oz. Parmesan, and 1 1/2 tsp. salt in a food processor to combine. Transfer to a large bowl; sift in 1 cup flour and mix until just barely combined (try not to overmix). Scrape ricotta mixture onto a floured surface and divide into 4 pieces. Roll each piece into a 22x3/4" rope. Cut into 3/4" pieces and place dumplings on prepared baking sheet.
  • Combine pancetta and 3 Tbsp. oil in a cold large skillet and set over medium heat. Cook, stirring often, until pancetta is brown and crisp, 6-8 minutes. Using a slotted spoon, transfer to a bowl; reserve skillet.
  • Meanwhile, bring a large pot of water to a simmer (do not let it boil). Working in batches if needed, cook dumplings until they expand in size and float to the surface, about 3 minutes.
  • Ladle about 3/4 cup pasta cooking liquid into reserved skillet and add dumplings, tomatoes, and butter. Increase heat to medium-high and cook, stirring gently (don't toss), until sauce thickens slightly and coats dumplings, about 4 minutes. Remove from heat and season with salt and pepper.
  • Divide malfatti among bowls. Finely grate lemon zest over, drizzle with oil, and top with pancetta and Parmesan.

PASTA WITH BURST CHERRY TOMATOES



Pasta With Burst Cherry Tomatoes image

This recipe may seem like it calls for a lot of mint, but that's what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you'd rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound fusilli pasta
1 tablespoon extra-virgin olive oil, more for drizzling
6 ounces pancetta, preferably thick cut, diced
6 garlic cloves, smashed and peeled
Pinch of red pepper flakes
Fine sea salt and black pepper, as needed
1 quart cherry or grape tomatoes, halved
3 tablespoons butter
Fresh ricotta cheese, for serving (optional)
3 cups whole mint leaves, torn
4 scallions, preferably red scallions for color, thinly sliced
Flaky sea salt, to finish

Steps:

  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
  • Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
  • Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams

HANDMADE PASTA WITH PANCETTA, CHERRY TOMATOES, AND HERBS



Handmade Pasta with Pancetta, Cherry Tomatoes, and Herbs image

Provided by Antonio Pisaniello

Categories     Cheese     Dairy     Herb     Onion     Pasta     Pork     Tomato     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 cups (or more) 00 flour
1 cup hot water, divided
4 teaspoons plus 1/2 cup extra-virgin olive oil
Pinch of salt
1/2 cup chopped white onion
1/2 cup chopped pancetta (Italian bacon)
1/4 teaspoon cracked black pepper
3 cups small cherry tomatoes, halved
16 fresh basil leaves plus fresh sprigs for garnish
2 teaspoons chopped fresh oregano
1/2 cup grated Pecorino Romano cheese plus additional Romano cheese, shaved

Steps:

  • Place 2 cups flour in large bowl. Make well in center. Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. Turn dough out onto lightly floured work surface. Knead until smooth, adding more flour if sticky, about 5 minutes. Gather dough into ball. Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.
  • Lightly dust large baking sheet with flour. Place dough on work surface and cut off 1/2-inch-thick slice. Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. Repeat with 5 more dough slices, rolling each into rope. Cut ropes into 1-inch lengths. Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints. Transfer to prepared baking sheet. Repeat with remaining dough in batches. DO AHEAD: Can be made 2 hours ahead. Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature.
  • Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes. Add tomatoes with any juices and cook until softened, about 5 minutes. Mix in 16 basil leaves and oregano. Season to taste with salt.
  • Bring large pot of salted water to boil. Add pasta and boil until tender but still slightly firm to bite, about 10 minutes. Drain well; return to pot. Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. Divide pasta among bowls. Spoon remaining sauce over. Garnish with basil sprigs. Serve, passing shaved cheese separately.

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  • Dust a parchment-lined rimmed baking sheet generously with flour; set aside. Place ricotta in the center of cheesecloth. Gather up the sides in your hands and wring out excess liquid. Transfer ricotta to a few sheets of paper towels and pat dry with more paper towels.
  • Pulse ricotta, egg, 6 oz. Parmesan, and 1½ tsp. salt in a food processor to combine. Transfer to a large bowl; sift in 1 cup flour and mix until just barely combined (try not to overmix). Scrape ricotta mixture onto a floured surface and divide into 4 pieces. Roll each piece into a 22x¾" rope. Cut into ¾" pieces and place dumplings on prepared baking sheet.
  • Combine pancetta and 3 Tbsp. oil in a cold large skillet and set over medium heat. Cook, stirring often, until pancetta is brown and crisp, 6–8 minutes. Using a slotted spoon, transfer to a bowl; reserve skillet.
  • Meanwhile, bring a large pot of water to a simmer (do not let it boil). Working in batches if needed, cook dumplings until they expand in size and float to the surface, about 3 minutes.


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