Wednesday, April 30, 2008

Linguine with broccoli rabe and pancetta

Hey, time-strapped and uninspired: how 'bout we find another way to tell Rachael Ray to go fuck herself? Fry some chopped pancetta with garlic and shallot until crispy, add chopped broccoli rabe (and what the hell - some swiss chard from the garden) and a few good hard cracks of pepper, toss with linguine and a dollop of crème fraîche to wet the noodles. Top with Parm Redge. Dinner is served.


Enjoy with a Côtes du Rhône Grenache blanc (we had a $10 bottle that was very drinkable). Yes, I've been drinking a lot of white lately. Red wine still feels like a phase I went through when I was sleeping with guys who watch Brothers Quay films and listen to Laurie Anderson records. I'll grow out of it, I promise.

29 comments:

Emiline said...

That really looks spectacular. You have swiss chard in your garden? That's cool
Love the pics, too.

I drank more wine before my 21st birthday, than I do now.

Brittany said...

Looks like a brilliant way to kill 2 birds...
eat a delicious meal (with home grown chard? Dayum!!) and tell RR to go fuck herself.
My hat is off to you.

Leigh said...

hahaha the brothers quay and red wine parallel - i hear ya!

Peter G said...

Two words...Simple and Yumm...great combination Heather. You're back with a vengeance!

Peter M said...

Ahhh, there's something about a gal that can cook and talk Whiskey Bitch!

aforkfulofspaghetti said...

That is exactly the kind of food I usually cook and eat. I want and am missing. Damn my lack of kitchen. You could at least invite me over.

Nilmandra said...

Glad to see that you're back :) I'm loving those plates btw! And the linguine looks great too, I love cremem frachie in pasta. And hey I wouldn't say no to wine either. Cheers!

Norm Schoen said...

I am impressed that you are exploring white Southern Rhone wines. They are very interesting and typically an acquired taste. They are about as popular as Yoko Ono music.

kittie said...

Loving the dish, and the wine connection ;)

JennDZ - The Leftover Queen said...

YUM. I love this Heather! Beautiful, tasty and defiantly edible - as much as that wine is drinkable!Welcome back from hiatus!

Heather said...

Emiline - Swiss chard is about the only thing I can keep growing all year. The mustard greens turned bitter on me after they started to bolt. :(

Brittany - I'd rather kill one bitch with two stones, if you catch my drift.

Leigh - So glad you got the joke. Yes, I used to date a lot of art fags.

Petah - Two words: thank you! Hey, if you tossed this with some wild mushrooms it'd be a perfect autumn dish, too (I made it late last summerwith fresh porcini I picked and papardelle).

Mr. The Greek - You forgot to mention how funny and cute I am. :P

Sketti - Awww....yeah, this isn't restaurant food for sure. I wish you lived across the street.

Nilmandra - It's good to be back, thanks! The plates are from a caterer's estate sale and I've had them for ages.

Norm - Aw, c'mon. Those wines aren't completely tone-deaf, and they certainly didn't break up the Beatles.

Kittie - The dish was a pantry-cleaner, for sure. ;)

Heather said...

Hi Jenn! Welcome back yourself!

cook eat FRET said...

my sentiments exactly...

Syd said...

Your husband is one lucky bastard.

Jan said...

That looks sooooo scrummy, yummy. And, cheers, make mine a large one.

Though I must confess a preference for cab sav, and have never slept with any guy who watched Brothers Quay films, or listened to Laurie Anderson. Whoever they are when they're at home. %-)

glamah16 said...

YOU need yourown show. It would be great and we would all learn a thing or two. Im loving all of the ingrediants.

Heather said...

CEF - Hi there! I've seen you around. Don't think I haven't noticed you around Jube's joint. :)

Syd - He is lucky, but so I am. If I don't feel like cooking he just takes me out to dinner instead.

Jan - Cab sav is good, but it won't save a dreadfully boring screening of Mala Noche.

Coco - You just be sure and keep saying that, especially next time you bump into the Top Chef people. :)

peter said...

That plate is kinda like this thread... just a big puddle of love.

We Are Never Full said...

someone is back and back with a vengance... hells yeah.

ray-gay can go fuck herself with this meal fo' sho'!

Zen Chef said...

That's what i call straight to the point. hehe. No bullshit approach + mastery of the F-word. You're the Queen!

Norm Schoen said...

Now that I think about it, my comparison of white Southern Rhone wines to Yoko is pretty apt. In comparison the red Chateauneuf du Pape wines would be the John Lennon of the wine world.
Paul is an Australian Shiraz (albeit a good one). George might be a decent Walla Walla Syrah and Ringo would be a Robert Mondavi Cabernet from California (a wine that used to be part of something good and now is just a memory of an earlier time)

StickyGooeyCreamyChewy said...

Love. This. I'm glad to see that brocolli rabe is in the mainstream now. When I was growing up in the ethnic wasteland of Florida, no one even knew what it was! I make it with Italian sausage, but pancetta sounds great! It looks wonderful!

Judy @ No Fear Entertaining said...

That is so right up my alley. I told you I would have garden envy!!!

Brittany said...

Go fuck yourself Rachel Ray, this shit looks delicious!

Welcome back!!!!

Pixie said...

I consider myself lucky that I've never watched a show with Rachel Ray in it- from what it sounds she's a total bitch. Don't know much about her though!

Great looking dish.

helen said...

Simple dinners are the best aren't they? This looks delicious. I was recently exposed to a programme featuring Rachel, how the hell did she ever get famous?!

Heather said...

Jube - Awww, love puddle! That sounds like what my cats leave on the rug!

Amy - I am back! Vengeance is mine!

M. Zen - Pasta is definitely straight to the point. Dinner. Done.

Norm - I am impressed with the amount of thought you've put into your analogy. If you have this much time on your hands, perhaps you should play Cooking Mama. :)

Susan - I love broccoli rabe! Bitter greens with salty, cured meat is such a classic combination.

Judy - How can you have garden envy when you have a year-round growing season? :P

Brit - Thanks! It's good to be back.

Pix - It's not so much that she's a bitch, it's that she makes a mockery of the culinary arts and has no talent. British chefs are much more infotaining, imo.

Helen - Hiya! I can't be arsed to figure out how she got famous, but I'd hazard a guess that it has something to do with luck and blowjobs.

Núria said...

What a big fuss on RR!!! I wish I could see that show!!! You made a master piece out of "nothing"! It does look great and there's nothing better than your garden's swiss chard... mMMmmmm

When I was pregnant, I craved for swiss chard and spinachs all the time... I still love it♥

Kevin said...

That is a quick and tasty looking dinner!