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| From blog |
When in San Francisco last month, one of the fine dining establishments I had the pleasure to experience was Range. Housed in a long, narrow space, the ambiance is soothing. But not only is the setting perfect for a neighborhood restaurant, the menu reflects simplicy in preparation of ingredients.
One of the dishes sampled at the table was a pasta dish that in its application is simple, yet so flavorful. A little pancetta, Meyer lemon zest, and a drizzle of olive oil add to the mix of this dish.
The entire dish takes about 15 minutes to prepare. The ingredients for the sauce can be sauteed while the pasta is cooking, then drained and added to pan. And the lemon zest adds the perfect balance to the richness of the pancetta. In the original dish, fresh pea shoots were added for a touch of green. I substituted baby spinach leaves which are neutral in flavor.
TAGLIATELLE WITH PANCETTA, MEYER LEMONS, ARTICHOKES, SPINACH AND PARMESAN (RANGE)
1 pound tagliatelle or other wide pasta such as fettuccine, cooked “al dente”, drained
2 tablespoons butter
1 tablespoon olive oil
1 large shallot, peeled and finely chopped (about ¼ cup)
¼ pound pancetta, thinly sliced into julienne strips
15 ounce can artichoke hearts, finely chopped
Juice and zest of 2 Meyer lemons (use a large regular lemon if Meyer lemons are not available)
2 cups vegetable broth
1 teaspoon kosher salt
½ teaspoon ground black pepper
6 ounces baby spinach leaves
1 cup shaved Parmesan cheese
olive oil
While cooking the pasta until “al dente”, make the sauce. In a large skillet, heat the butter and olive oil. Saute the shallot and pancetta until the pancetta is golden brown. Add the artichokes, lemon zest, juice, vegetable broth, salt, pepper, and spinach leaves. Cook over low heat until spinach wilts, about 1- 2 minutes. Toss the pasta into the sauce. Serve at once with the cheese on top and drizzle with a little more olive oil. Serves 6.
