BaconFest Michigan Recipe: Pancetta Pasta Fritatta
The Rogue Estate's BBQ Bob and Street Eatzz's Chef Tom presented a cooking demo at the first Baconfest Michigan in the Royal Oak Farmer's Market on June 2, 2012. This is one of the dishes they prepared for the crowd. Chef Tom’s Pancetta Pasta Frittata begins with a pile of pancetta in a sauté pan, to which capers, sun-dried tomatoes, wild mushrooms and pre-cooked linguine are combined. Chef Tom’s 313 hot sauce (available in a market or restaurant near you soon) is added to the mix and the ingredients are tossed, then the whole thing is deglazed with (go figure) Bakon Vodka. Well-beaten eggs are added to cement it all together. The frittata is browned on both sides similar to an American omelet and finished with Gorgonzola cheese. Let it set up for a few to cool then cut into wedges and enjoy with a glass or two of your favorite nightcap. Software: 5 slices of pancetta, cut into julienne strips 2 Tbsp of capers 2 Tbsp of sun dried tomatoes, cut into julienne strips 1 cup of morels or wild mushroom blend, roughly chopped 4 large eggs, beaten and a little cream or milk added 1 cup of cooked linguine 1 Tbsp of Street Eatzz 313 Sauce 1 shot of Bakon Vodka A few twists of cracked black pepper Pinch of kosher salt Method:
- In a bowl, crack the eggs and add one half egg shell of cream. Whip the eggs until frothy. Hold off to the side.
- In a non-stick omelet pan, sauté the pancetta, do not drain off the fat.
- Add the mushrooms to the pancetta and lightly sauté.
- Add the sun-dried tomatoes and capers to the mix and bring up to heat.
- Add the 313 sauce, remembering not to breathe in the fumes from the hot sauce! (As it heats up the capsicum is released into the air for a few seconds.)
- Add the linguine and toss to coat well with all of the above.
- Take that shot of Bakon Vodka and deglaze the pan, remember to stand back and watch out for the flame.
- Pour in the egg mixture and season with salt and pepper, using a rubber spatula mix all the ingredients well and spread out evenly.
- Turn the heat down to medium and cook as you would a regular omelet.
- When the frittata is browned on one side flip it over or for those less daring, slide onto a plate the turn it over into the pan.
- Add crumbled Gorgonzola to the browned top and let it finish off cooking.
- When fully cooked place the frittata on a cutting board let it set up and cool down a bit.
- Cut into wedges and enjoy with some crusty ciabatta bread and fruit garnish.