Heirloom Tomato & Pancetta with Papardelle


Heirloom Tomato & Pancetta with Papardelle
 
Courtesy of Nick Strawhecker, Dante Ristorante Pizzeria, Omaha, NE “This is a fantastic dish. It’s labor intensive, but there’s no substitute for the scratch preparation. If you are an artisan shop that really wants to go the extra mile for your customers, this is for you. Chef Nick says that when testing this recipe you may need to make adjustments to the sauce-to-pasta ratio.” — Jeremy White, PT Editor-in-Chief
Author:
Recipe type: entrees
Ingredients
  • For the tomato sauce:
  • 5 pounds heirloom tomatoes, mixed varieties
  • 1 onion
  • 10 garlic cloves
  • Olive oil
  • Salt and pepper, to taste
Instructions
  1. Core the tomatoes and rough chop.
  2. Peel and slice onion.
  3. Heat olive oil in a large saucepan and sweat the onion (no color).
  4. Add the garlic and sauté until fragrant.
  5. Add the tomato and stew on a slow heat until falling apart and delicious (about 1½ hours).

 
Heirloom Tomato & Pancetta with Papardelle
 
Author:
Recipe type: entrees
Ingredients
  • For the pasta:
  • 1 pound 00 Flour
  • 1 egg yolk
  • 1 teaspoon salt
  • 1 tablespoon olive oil
Instructions
  1. In a large mixing bowl, add the flour.
  2. Create a mountain with the flour and then push down in the middle to form a “crater” with enough room for the yolk.
  3. Add the yolk, salt and olive oil to the crater.
  4. Whisk the yolk and the flour together and gradually combine the two until it has somewhat come together.
  5. Remove from the bowl and knead on a clean surface for 10 minutes.
  6. Wrap with plastic or a clean towel and let rest for 1 hour in the cooler.
  7. After an hour pull from cooler and cut into fourths.
  8. Set up manual (or electric pasta machine if you are lucky) and roll out into sheets.
  9. Cut the pasta into 1-inch wide by 6 to 7 inches long, dust the pasta and stack on each other. Keep a slightly damp towel on the pasta so it doesn’t dry out.
  10. The pasta needs to be used the same day or frozen.
  11. It will turn green over night.

 
Heirloom Tomato & Pancetta with Papardelle
 
Author:
Recipe type: entrees
Ingredients
  • For the finished sauce:
  • 1 pound pancetta, cut into batonettes
  • 4 tablespoons shallots, minced
  • 4 cloves garlic, sliced
  • 1 tablespoon chili
  • Olive oil
  • Tomato sauce (See recipe above)
  • 1 cup basil
  • salt and pepper, to taste
  • 1½ cups white wine
Instructions
  1. Render pancetta.
  2. Remove 20 percent of the fat.
  3. Add shallot, garlic and chili.
  4. Sauté quickly being careful not to burn the garlic.
  5. Deglaze with white wine and reduce by half.
  6. Add tomato sauce.
  7. Bring to boil, then turn down to simmer.

 
Heirloom Tomato & Pancetta with Papardelle
 
Author:
Recipe type: entrees
Instructions
  1. Pasta & Sauce
  2. Cook pasta in heavily salted boiling water for 1 to 2 minutes.
  3. Drain pasta, reserving 3 cups of water.
  4. Add to pasta sauce, add basil and a pinch of olive oil.
  5. Stew pasta on stove for 2 to 3 minutes, constantly stirring.
  6. If it starts to dry out a little, add water.

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