Wednesday, June 30, 2010

Tonight's Dinner - Linguine with Pancetta and Local Peas, and Local Zucchini Fritters served with 2 Dipping Sauces

Peas, peas, peas...

I can't stop myself from picking peas this year. There are still so many in the fields that I fear they will go to waste - not if we can help it.

Today I was looking for a quick dinner that would please was a success.

Linguine with Pancetta and Local Peas

What you need:
A few ounces of Pancetta Diced (Since you probably can't go local here, at least go American with a La Qureica)
2 White Onions sliced thinly
3 Minced Garlic Cloves (or a large spoonful of garlic scapes ground)
1 Cup of Dry White Wine
2 Lemons Juiced (if they don't have a lot of juice, add a third lemon)
1/2 Cup of Heavy Cream (if this is too fatty for you, use chicken broth instead)
Butter on hand
Peas shelled

Boil water for the linguine.
Brown the pancetta in sauté pan. Remove and place on a plate topped with a paper towel. Add the onions to the pan and brown. Add garlic.

Add the pasta to the boiling water.

Add wine and reduce till the liquid is reduced in half - stirring constantly. Add in peas. Add in the cream and lemon juice.

When pasta is ready drain and add to the sauce with a tablespoon of butter and a splash of olive oil (if you think you need those last 2 ingredients).

Mix in the pancetta and toss with the parmesan.

Zucchini Fritters

You need:
2 Zucchini
1 red onion
a food processor with grater attachment (or grate by hand if you have the time)
2 handfuls of bread crumbs
handful of grated parmesan
1 egg
splash or 2 of milk
sea salt

Grate the zucchini and onion.

Beat the egg lightly and add the milk, salt, pepper and zucchini and onion to the bowl with the egg mixture. Stir. Add in parmesan, pepper and bread crumbs.

Add oil to sauté pan. Form fritters into small balls and add to pan. Fry on medium until both sides are brown and the zucchini has had a chance to cook through. Season with sea salt.

Tomato Sauce warmed (your own or your favorite jar will do - I used the Rao's Marinara)

Squeeze the juice of a lemon into fresh ricotta and the add in some black pepper and stir.

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