Saturday, February 2, 2013

Spaghetti Con Capicola E Pangrattato

Spaghetti Con Capicola E Pangrattato was suppose to be Spaghetti with Speck and Bread Crumbs. I was searching the deli counter for Speck. That is what the recipe from La Cucina called for. The deli person said maybe Capicola would work... And it did!
This had a nice spicy bite to it.

Ingredients -
3 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, sliced
2 ounces Capicola, cut into small cubes
1 tablespoon fresh marjoram, chopped
6 tablespoons fine plain bread crumbs
1/2 pound spaghetti
Freshly ground black pepper

Method -
In a large skillet, heat half of the butter and oil over medium heat until butter is melted. Add onion and cook, stirring frequently, until translucent, about 7 minutes.
Add Capicola and marjoram: cook, stirring, 3 minutes more. Transfer onion mixture to a plate. In the same skillet, lightly brown bread crumbs in the remaining butter; add onion mixture and stir to combine.
Remove from heat, and cover to keep warm.
Bring a large saucepan of salted water to boil. Add spaghetti and cook to al dente; drain. Transfer spaghetti to skillet with onion mixture, toss to combine, and season with salt and pepper to taste.

Best part about this dinner are the leftovers. What shall we do with them? Stay tuned...

Almost forgot to mention what we had as a starter. Stuffed Scallops. I purchased them at Robert's Food Center. They had the sale where you get 20% off your entire meat purchase with a coupon that was in our local paper. I love this sale. We stock up with usually enough meat to last us until the next sale.


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