Spaghettini with Spicy Escarole and Pecorino Romano

This recipe was super-easy to assemble, and pulled it from the epicurious.com website so that I could use the head of escarole that came in this week's CSA.

That being said, I have a hard time being chatty about it because I didn't really like it. I wouldn't take my opinion on it, because my husband liked it enough to go back for thirds! (and the recipe got good reviews on the website) I found the escarole really bitter and the anchovies were maybe a little weird, and it could have used more red pepper flakes. So. With that laundry list, next time, I'll maybe blanch the escarole first, use less anchovy paste, and more pepper flakes.

I have hope for it, and I'm willing to try again... it just didn't ring my bell.

Spaghettini with Spicy Escarole and Pecorino Romano

Bon Appetit Magazine, February 2006
http://www.epicurious.com/recipes/recipe_views/views/233933

4 tablespoons extra-virgin olive oil, divided
3 anchovy fillets, chopped
1/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
1 1/2 pounds escarole (about 1 large head), cut into 1- to 2-inch strips
1 cup water

1 pound spaghettini
Freshly grated Pecorino Romano cheese

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

Makes 4 to 6 servings.

See the recipe...

Fettuccine with Escarole and Brie

Its too bad this bowl probably contains a thousand calories, because I'd love to be able to make this again soon. Funny thing is, I was born lactose intolerant, but the docs were able to talk my stomach into digesting dairy anyway. (Its a silly story, but its explains my hatred of strawberry milkshakes.) While I love ice cream, and I'm ok with most cheese if its melted (as in pizza or in sandwiches)(except cheddar, gross), I have a really hard time liking cheeses. I don't like how they smell, I don't like the texture, I don't like the flavor.. blech, cheese. Dave has tried to warm me up to them. (There he goes again.) I will say, to my defense, he found the process too entertaining. He loves the face I make the instant a stinky cheese touches my tongue. I think he would give me tastes I wouldn't like on purpose, just so I'd make that Mr. Yuck face. Evil husband.

Anyway, my point is, its funny that while I really don't care much for a lot of cheeses, I really really love brie. Love it. Give me a nice triple cream smeary brie and a loaf of french bread and get out of my way!

So, Ruth, for my entry for Presto Pasta Night, this week, I submit: fettuccine with escarole and brie. I'd never purchased escarole before, and at Whole Foods, because the little sign was in the wrong place, I almost bought some fancy radishes (they looked like white carrots). I had a fairly good idea that escarole was lettucey, but would have gotten those radishes anyway, and this would have been a significantly less tasty dinner.

I used organic whole wheat pasta, and I added about a cup of shredded chicken to the mix. (I keep some shredded rotisserie chicken in the freezer for adding to salads.)

Like I said at the top, because of the bacon and the brie, this is no diet food. It was lovely and creamy and satisfying, and I will most certainly hold on to the recipe.

Fettuccine with Escarole and Brie
Food & Wine Magazine, May 2007
http://www.foodandwine.com/recipes/fettuccine-with-escarole-and-brie

3/4 pound fettuccine
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta or bacon, coarsely chopped
1 large garlic clove, minced
1 shallot, minced
1 pound escarole, cut into 1-inch ribbons
Salt and freshly ground pepper
1/2 pound Brie (preferably a wedge), rind removed

In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.

Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.

Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.

See the recipe...