This gourmet pasta follows the Traditional Italian recipe for pasta, using high-quality ingredients as well as Balsamic Vinegar of Modena.
Style: Fettuccine
Size: 250g - 8.81oz
Servings: 4 per box
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RECIPE- Balsamic Fettuccine with Leek & Bacon
Ingredients for 6 people:
500 g of Balsamic Fettuccine Leonardi
300 g of pancetta or cured pork (bacon)
2 spoonful’s of Gocce White Balsamic
1 leek (the white part only) finely chopped
½ glass of dry white wine
1 spoonful of Gocce Extra Virgin Olive Oil
20 g of butter
Salt and Pepper (+ salt for the cooking water)
Gocce Balsamic Pearls for finishing
Preparation:
Put the butter and the EVOO in a large pan, then after the butter melts add the Pancetta strips and let go for a couple of minutes, then add the chopped leek and let brown for a few minutes. Add the white Balsamic and the white wine and wait until it evaporates before turning off the heat.
In the meantime, in a big saucepan, bring the water to boiling, add salt and pour the pasta while reducing the fire, then cook for no more than 2 minutes, stirring regularly.
Drain the pasta and pour immediately into the pan with the dressing, stir-fry for a few seconds to mix all ingredients and adjust with salt and pepper.
Serve on individual plates finishing with Aged Balsamic vinegar or Balsamic pearls. You may appreciate a little bit of Parmesan cheese before pouring the Balsamic, if the Pancetta is not too salty.
Lambrusco wine is a good pairing for this dish.
About “Fettuccine” : The word “Fettuccine” derives from the Italian “fetta” which means “Slice”. So the diminutive “Fettuccina”, and also "fettuccia" means “little slice” or “little Ribbon”.
This gourmet pasta follows the Traditional Italian recipe for pasta, using high-quality ingredients as well as Balsamic Vinegar of Modena.
Style: Fettuccine
Size: 250g - 8.81oz
Servings: 4 per box
——————————————————————————————-
RECIPE- Balsamic Fettuccine with Leek & Bacon
Ingredients for 6 people:
500 g of Balsamic Fettuccine Leonardi
300 g of pancetta or cured pork (bacon)
2 spoonful’s of Gocce White Balsamic
1 leek (the white part only) finely chopped
½ glass of dry white wine
1 spoonful of Gocce Extra Virgin Olive Oil
20 g of butter
Salt and Pepper (+ salt for the cooking water)
Gocce Balsamic Pearls for finishing
Preparation:
Put the butter and the EVOO in a large pan, then after the butter melts add the Pancetta strips and let go for a couple of minutes, then add the chopped leek and let brown for a few minutes. Add the white Balsamic and the white wine and wait until it evaporates before turning off the heat.
In the meantime, in a big saucepan, bring the water to boiling, add salt and pour the pasta while reducing the fire, then cook for no more than 2 minutes, stirring regularly.
Drain the pasta and pour immediately into the pan with the dressing, stir-fry for a few seconds to mix all ingredients and adjust with salt and pepper.
Serve on individual plates finishing with Aged Balsamic vinegar or Balsamic pearls. You may appreciate a little bit of Parmesan cheese before pouring the Balsamic, if the Pancetta is not too salty.
Lambrusco wine is a good pairing for this dish.
About “Fettuccine” : The word “Fettuccine” derives from the Italian “fetta” which means “Slice”. So the diminutive “Fettuccina”, and also "fettuccia" means “little slice” or “little Ribbon”.
