Flatiron Graces Maiden Top Eats Series
Pizzaiola Pasta
- 125 grams bowtie pasta ((farfalle) )
- 1 tablespoon extra virgin olive oil
- 60 grams bacon sliced, (big dice )
- 60 grams salami, (big dice )
- 5 grams garlic (finely chopped )
- 10 grams red onions, (chopped )
- 200 ml Napolitaine sauce
- 1 gram sea salt
- 1 gram black pepper
- 50 grams green bell pepper, (thin strips 1/2 inch long )
- 1 gram sea salt
- 1 gram black pepper
- 15 ml whipping cream
- 3 grams Parmesan cheese (grated )
- 60 grams mozzarella cheese, (grated )
- Cook pasta in boiling salted water until al dente.
- Heat oil in a pan and brown the bacon and the salami. Set aside a little for topping later.
- In the same pan, sauté the garlic and onions together.
- Add prepared Napolitaine sauce and season with salt and pepper.
- Cook until flavor is well blended but do not let the sauce dry out.
- Blanch the green bell pepper strips and add half to the sauce.
- Set aside the other half for topping. Set aside half of the sauce for topping.
- Add the cooked pasta in the sauce and toss. Season as necessary.
- Add whipping cream to pasta and toss.
- Transfer to serving bowl and top with the rest of the sauce spreading it in the middle.
- Sprinkle with the cheeses.
- Top with the cooked bacon, salami and green bell pepper strips.
- Gratinate until golden brown.
