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!