Sunday, December 11, 2016

Perciatelli Pâtes et Légumes Macédoine en Crème Fraîche avec Lardons

     Perciatelli Pasta with Macédoine Style Petite Vegetables en Half Soured Cream with Hickory Smoked Bacon!
     Every now and then, I do publish a French style pasta recipe.  French chefs usually try to create their own style of pasta, instead of using Italian pasta recipe guidelines.  Instead of using the Italian name for a specific pasta shape, like Perciatelli, some French chefs go as far as to invent a French name for the pasta.  This is because Italy is a culinary rival and having Italian language on a French restaurant menu is kind of taboo.     
     Macédoine is a precision knife skill as well as a style of cuisine.  Macedonian cuisine is something that I have not touched upon in this blog as of yet, but the cuisine is renowned for being precise.  Macédoine vegetables are supposed to be cut the same size as a pea.  The vegetables are supposed to be diced with a perfect cube shape.  Macédoine vegetables are usually mirepoix vegetables of carrot, celery and onion, but root vegetables can also be cut this way.  
     Macédoine precision cut vegetables and peas are a classic garnish for a consommé.  Macédoine vegetables and peas are also a nice garniture for pasta.  The hickory smoked bacon lardons in this pasta recipe are also precision cut.  The extra bit of knife skill effort does add a nice visual effect and the flavor of the garnish is evenly distributed.    

     Perciatelli Pâtes et Légumes Macédoine en Crème Fraîche avec Lardons:
     This recipe yields 1 pasta entrée.  
     Step 1:  *Prepare all the ingredients ahead of time, so the sauce can be made while the pasta is cooking!
     Macédoine precision cut (1/4"x1/4"x1/4" dice) these vegetables and set them aside: 
     - 2 1/2 tablespoons of carrots
     - 2 1/2 tablespoons of peeled celery
     - 1 1/2 tablespoons of Bermuda Onion  (Macédoine onion is cut 1/4" square.)
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 3 tablespoons of thick sliced hickory smoked bacon that is cut 1/4" square shapes.  
     Sauté and stir till the lardons are crispy golden brown.
     Step 3:  Place the lardons in a fine mesh strainer to drain off any excess grease.
     Set the lardons aside.
     Step 4:  Place a pot of water over high heat.
     Bring the water to a boil.
     Add 1 portion of Perciatelli Pasta.
     Stir the pasta with a pasta stick occasionally as it cooks.  
     Cook the pasta till it becomes al dente.  (About 9 to 10 minutes)
     *The sauce can be made while the pasta is cooking!  
     Step 5:  Heat a wide sauté pan over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add the Macédoine style vegetables.
     Gently sauté till the vegetables just start to become tender.  (Do not brown the vegetables!)
     Step 6:  Add 2/3 cup of cream.
     Add 1/3 cup of sour cream.
     Add 1 small pinch of thyme.
     Add sea salt and white pepper to taste.
     Simmer and reduce till the sauce is a medium thin consistency that can coat a spoon.
     Step 7:  Reduce the temperature to very low heat.
     Add 1/3 cup of thawed frozen peas.
     Keep the sauce warm till the pasta is ready.
     Step 8:  When the pasta is al dente, drain the water off of the pasta.
     Add the pasta to the sauce in the pan.
     Toss the ingredients together.
     Step 9:  Remove the pan from the heat.
     Use a chef's carving fork to twist the pasta while placing the pasta on a plate.
     Pour any excess sauce over the pasta.  
     Sprinkle the hickory smoked bacon lardons over the pasta.
     No garnish is necessary!

     This is a nice simple pasta that has rich, yet gentle flavors!  

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