Chef Enzo's Fettuccine Pasta with Shrimp and Pancetta
Yields 4 Servings
Ingredients
1 lb of all-purpose flour
5 Eggs
8 Slices of oven-cooked bacon thinly sliced
3 Chicory hearts chopped in ½ inch slices
1 Escarole hearts cut in four lengthwise
2 Cloves of garlic slightly smashed
The juice and zest of ½ lemon
4 Tablespoons of grated Pecorino cheese
16 Peeled and deveined shrimp and cut in 3 pieces each
1 Cup of vegetable broth
¼ Teaspoon of salt
¼ Teaspoon of ground black pepper
3 Tablespoons of extra virgin olive oil
Directions
Place eggs, salt in a bowl and mix well.
Place the AP flour on a wooden worktable, mixing all the ingredients to a smooth dough
Shape the dough into thin sheets with the rolling pin and into large ribbons fettuccine with the help of a knife
Divide the Fettuccine into 4 portions and refrigerate for approximately 20 minutes.
Meanwhile, heat 2 teaspoons of the oil in a large skillet over medium heat. Add the shrimp, the salt and black pepper and cook until pink and curled, 3 to 4 minutes.
Transfer to a plate and set aside.
In the same pan, add the garlic and the remaining oil stirring until fragrant, for about 15 seconds. Add the escarole in handfuls, stirring until it wilts, then add more; cook, stir occasionally, until the greens are tender, 5 to 6 minutes.
Cook the pasta in salted water for a few minutes.
Once the escarole is wilted add a cup of the cooking water.
Return the shrimp and any accumulated juices to the pan, add the lemon juice and zest and cook until heated through for about one minute.
Drain the Fettuccine and add to the sauce, remove from heat, stir in the Pecorino cheese and drizzle with olive oil stirring vigorously in a circular motion with a fork in order to create a creamy emulsion.
For The Vegetable Stock
Ingredients
1 Tablespoon of olive oil
2 Onions, (about 1/2 pound), coarsely chopped
2 Carrots, (about 1/4 pound), coarsely chopped
1 Parsnips, (about 1 pound), coarsely chopped
1 Stalk of celery, coarsely chopped
1 Bunch (about 1 1/2 pounds) of red or green Swiss chard
Several sprigs of fresh thyme
Several sprigs of fresh flat-leaf parsley
1 Bay leaf
Directions
In a medium-size stockpot heat the olive oil. Add the onions and cook until caramelized, stirring continuously for about eight minutes. Add the carrots, the parsnips and the celery
Cook for about 15 minutes.
Wash and drain the chard thoroughly.
Chop into one-inch pieces and add it to the vegetable mix.
Add four quarts of cold water, the thyme, the parsley, and bay leaf, bring to a boil, reduce the heat and simmer for about one hour.
Remove from heat, strain the stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables.
The stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.
For The Oven-Cooked Bacon
Arrange the bacon slices on a sheet pan and place on the center rack of a cold oven.
Turn the oven on to 400°F and bake for 17- 20 minutes.
As soon as the bacon is golden brown, but not excessively crisp remove the pan from the oven.
Set the bacon aside lined with paper towels to absorb any excess fat.
Keep warm till serving time
To Serve
On a serving plate, place the chicory cut into 4 pieces and garnish with 2 slices of bacon.
Complete with freshly grated pecorino cheese.
Place the Fettuccine in the middle of the plate, sprinkle with pecorino cheese and decorate with the warm bacon and one slice of escarole.