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Old 03-27-2021, 12:49 PM   #1
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Orecchiette with a bacon soubise sauce



It's not a traditional soubise since it uses bacon grease instead of butter, but it came out really good.


I used all scallions/green onions the first time I made this. The second time I used 1 bunch of scallions/green onions and a new/spring onion. We liked the all scallions recipe the best. It was a prettier shade of green as well. I don't know if I'll try the leek version or not given the new/spring onion results.


Serves 2 generously

4 slices thick cut bacon
1/2 pound scallions, spring onions or leeks
1/2 pound fennel bulb plus fronds for garnish
1/2 cup white wine
1/8 tsp baking soda
1/2 cup heavy cream
1/2 cup grated Parm R plus more for garnish
Salt and pepper
1/2 pound orecchiette

In a large straight sided skillet, render the bacon over medium low to medium heat. Remove bacon from pan. Pour grease out into a heat safe bowl and clean pan if needed (i.e. a lot of browning on bottom). Return grease to pan. Chop.bacon into small pieces, reserve.

Start pasta cooking per package directions. Cook until almost done. Drain, reserving 1 cup pasta water.

Meanwhile core fennel bulb and thinly slice. Thinly slice scallions/spring onions/leeks separating white and light green parts from the darker green parts.

Place the fennel and white and light green scallion/spring onion/leek parts in the pan with the bacon grease, add the white wine and some salt, and cook over medium to medium low heat for 5 minutes, stirring occasionally. You don't want any browning. Add the baking soda and cook for 8 minutes, again avoiding browning. Add the darker green parts, stir and cook for 3 minutes. Add the cream and let cook for 2 minutes until it thickens slightly. Let cool for a few minutes, then place in a blender and process at high speed until everything is pureed. Rinse skillet out then return pureed mixture to pan. Add the bacon, pasta and 1/4 cup pasta water to pan and stir over medium low to medium heat until well combined, about 2 minutes. Add additional pasta water if sauce is too thick. Add the cheese, stir, and add additional pasta water if needed. Add some freshly grated black pepper, stir. Divide pasta between 2 bowls, garnish with more Parm R and fennel fronds. Serve.

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Old 03-31-2021, 07:49 AM   #2
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looks good! copied!!
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Old 03-31-2021, 08:55 AM   #3
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Thanks. It is good. Having a new to us dish twice in less than a month rarely happens around here. Plus, it's easy and fairly quick to make. Pretty inexpensive too.
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bacon, fennel, orecchiette, recipe, sauce, scallions

Orecchiette with a bacon soubise sauce [IMG]https://www.discusscooking.com/forums/members/37240-albums1071-picture8570.jpg[/IMG] It's not a traditional soubise since it uses bacon grease instead of butter, but it came out really good. I used all scallions/green onions the first time I made this. The second time I used 1 bunch of scallions/green onions and a new/spring onion. We liked the all scallions recipe the best. It was a prettier shade of green as well. I don't know if I'll try the leek version or not given the new/spring onion results. Serves 2 generously 4 slices thick cut bacon 1/2 pound scallions, spring onions or leeks 1/2 pound fennel bulb plus fronds for garnish 1/2 cup white wine 1/8 tsp baking soda 1/2 cup heavy cream 1/2 cup grated Parm R plus more for garnish Salt and pepper 1/2 pound orecchiette In a large straight sided skillet, render the bacon over medium low to medium heat. Remove bacon from pan. Pour grease out into a heat safe bowl and clean pan if needed (i.e. a lot of browning on bottom). Return grease to pan. Chop.bacon into small pieces, reserve. Start pasta cooking per package directions. Cook until almost done. Drain, reserving 1 cup pasta water. Meanwhile core fennel bulb and thinly slice. Thinly slice scallions/spring onions/leeks separating white and light green parts from the darker green parts. Place the fennel and white and light green scallion/spring onion/leek parts in the pan with the bacon grease, add the white wine and some salt, and cook over medium to medium low heat for 5 minutes, stirring occasionally. You don't want any browning. Add the baking soda and cook for 8 minutes, again avoiding browning. Add the darker green parts, stir and cook for 3 minutes. Add the cream and let cook for 2 minutes until it thickens slightly. Let cool for a few minutes, then place in a blender and process at high speed until everything is pureed. Rinse skillet out then return pureed mixture to pan. Add the bacon, pasta and 1/4 cup pasta water to pan and stir over medium low to medium heat until well combined, about 2 minutes. Add additional pasta water if sauce is too thick. Add the cheese, stir, and add additional pasta water if needed. Add some freshly grated black pepper, stir. Divide pasta between 2 bowls, garnish with more Parm R and fennel fronds. Serve. 3 stars 1 reviews
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