Perciatelli Pasta with Macedoine Style Cut Vegetables and Lardons in Creme Fraiche!
Every now and then, I do post a French style pasta. French chefs usually do not use Italian pastas in their recipes, because of they try to create their own style of fresh pasta and because Italy is a culinary rivalry. I personally could care less about rivalry! A good pasta is a good pasta! I do have no problem with using the Italian name for this pasta in a French recipe title. Some French chefs do. Then again, many French chefs deny that most of Frances great cuisines originated during the grand days of Venetian cuisine several hundred years ago. Venice Italy was a key port for culinary inspiration back then. Macedoine is a knife skill as well as a style of cuisine. Macedonian cuisine is something that I have not touched in this blog as of yet. Macedoine cut vegetables is the lesson for today! Ha! I sound like a culinary arts basic training teacher. Macedoine vegetables are supposed to be cut the same size as a pea. The vegetables are supposed to be cut with a perfect cube shaped dice. The vegetables are usually mirepoix vegetables of carrot, celery and onion. Macedoine vegetables and peas are a classic garnish for a consumme. Precision cut macedoine vegetables and peas are nice as a garniture for pasta! The smoked bacon lardons in this pasta recipe are also cut to a macedoine size.
Perciatelli Pâtes et la Crème Fraîche Legume Macédoine aux Lardons Recipe: Prepare all the ingredients ahead of time, so the sauce can be made while the pasta is boiling! Macedoine cut (1/4"x1/4"x1/4") these vegetables and set them aside: - 2 heaping tablespoons of carrots - 2 heaping tablespoons of peeled celery - 1 heaping tablespoon of bermuda onion (Macedoine onion is cut 1/4" square.) Heat a saute pan over medium/medium low heat. Add 1 1/2 slices of smoked bacon that is cut 1/4"x1/4". Saute till the lardons become crisp. Place the lardons on a dry towel to drain off any excess grease. Place 1 portion of perciatelli pasta in boiling water. Stir the pasta with a pasta stick occasionally as it cooks. Cook the pasta till it becomes al dente. The sauce can be made while the pasta is cooking. Note: Many French chefs hate Italian a la minute cooking, because it is more demanding, but this is the time proven perfection method of Italian cuisine! French chefs usually make the sauce ahead of time and keep it warm. Heat a saute pan over medium/medium low heat. Add 2 pats of unsalted butter. Add the macedoine cut vegetables. Gently saute, till the vegetables just start to become tender. Do not brown the vegetables! Add 4 ounces of cream. Add 3 ounces of sour cream. Add 1 small pinch of thyme. Add sea salt and white pepper. Simmer and reduce the sauce, till it becomes a medium thin cream sauce consistency. Add 1 handful of thawed frozen peas. Simmer for 1 minute. The pasta should be cooked al dente by this time. Drain the water off of the pasta. Add the pasta to the sauce. Toss the ingredients together. Use a chef's carving fork to place the pasta on a plate, so it looks nice. Sprinkle the smoked bacon lardons over the pasta. No garnish is necessary!
This is a nice simple pasta that has gentle flavors! I rarely demand precision knife skills in my recipes, but as I start to post more haute cuisine recipes and modern French recipes, perfection knife skills will be important to learn. In a French kitchen, it is easier and faster to use one French word for a specific knife cut, rather than use ten English words. In French cuisine, there is a word for every technique and precision knife cut! If this Macedoine named entree was served in a French restaurant with coarsely chopped vegetables instead of macedoine style vegetables to a Michelin rating system representative, then that restaurant would lose one Michelin star! That is the definition of tragedy! Yum! ... Shawna!
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