Seasonal local food recipe No.369 – Bridget’s frisee and panchetta with spaghetti
Bridget, one of our professional growers, came up with this recipe for the frisee (also known as curly green endive) in our veg boxes this week. It got a big thumbs-up from her son.
Serves 2
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
100g panchetta, chopped
1 medium onion, finely chopped
1-2 cloves garlic, peeled and crushed
1 head frisee
2 egg yolks
100 ml double cream
60g Parmigiano cheese, finely grated
freshly ground black pepper
Method
On a medium to high heat, fry off the pancetta to release the fat and brown lightly. Add the onions, reduce the heat and sweat until translucent. Add the garlic and cook for 5 minutes.
Start cooking the spaghetti. Remove the tougher stems from the frisee and wash the remaining leaves. Tear the leaves into the pancetta mix, add the pepper and reduce the heat to low.
In a separate bowl, mix together the cream, egg yolks and Parmigiano. Once the spaghetti is cooked, drain and return to the pan. Mix in the pancetta and frisee and take off the heat before adding the cream and egg mixture. Mix well so that all the spaghetti is coated with the sauce and serve.
