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Italian Meats Team Up for Pasta Salad

September 12, 1985

Two Italian meats, rich and smoky bacon-like pancetta and dry salami, team up with garlic, onions, fresh tomatoes and chard in a delightful sauce for pasta.

If pancetta is not available in the deli section of the supermarket, bacon can be substituted. Also pancetta may be purchased at an Italian market. SAVORY ITALIAN PASTA

1/4 pound pancetta, chopped

1/4 pound dry salami, chopped

1 clove garlic, minced

6 green onions, chopped

2 tomatoes, seeded and cut in strips

1/2 bunch chard or spinach, chopped

1 1/3 cups milk

1/2 cup shredded Swiss or Gruyere cheese

2 tablespoons flour

1/4 cup fresh parsley, or 1 tablespoon parsley flakes

1/4 cup fresh chives, or 1 tablespoon freeze-dried chives

1/4 cup fresh basil, or 1 tablespoon crumbled basil

1/4 cup fresh mint, or 1 tablespoon mint flakes

8 ounces fettuccine, cooked and drained

Combine pancetta, salami, garlic and green onions in skillet and cook 4 minutes until meat is cooked and vegetables are tender. Stir in tomatoes and chard and heat through.

Heat milk in saucepan. Toss cheese with flour and stir into hot milk along with parsley, chives, basil and mint. Combine pasta with cheese mixture, then top with meat and vegetables. Makes 6 servings.

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