mercoledì 27 febbraio 2013

Bucatini with pea veloute and smoked pancetta

Bring salted water to boil. Sauce: Boil the peas add a litte salt in the water, on the side caramelize the smoked pancetta "do not add olive oil since the pancetta its a fat so it will release the oil" when its nice and golden its done. When the peas are ready take them out and blend them with a bit of butter and some of the water were they cooked in and create a veloute. When the pasta its ready add it to the pancetta with the Pea veloute and saute till it reaches a creamy look and the starches break. Serve!

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