26 April 2015 - Pasta with Shrimp and Pancetta (Fusilli gamberi epancetta)

OI've been very frugal with my authentic Italian pasta.  This pasta, Pasta Panarese -- Pasta di semola di grano duro della Val d'Orcia (Trafilata al bronzo, essiccazione lenta) was a gift from Alessio and Asumi in Firenze.  They own a charming hotel, which is just a few steps from Ponte Vecchio (Hotel Cestelli).  It's my home away from home in Firenze.  I am so fortunate to have them as my friends too.

The pasta is scrumptious. This is why I come home from Italy with two suitcases full of pasta and other essentials for my pantry. I can get by searching around Los Angeles for specialty markets, but nothing matches the real thing.

I was shopping at Whole Foods one day and discovered they had nitrate free pancetta. There was a picture of a shrimp on the package, so naturally I started craving Shrimp and Pancetta with pasta. I only search in Italian for authentic recipes.  I ran across this one, which looked just right.  It also included leeks, another favorite of mine.

This translation is for a serving for one.  It can easily be doubled or tripled.

Pasta with Shrimp and Pancetta

75 grams of pasta such as fusilli

100 gr or 4 frozen de-veined shrimp, thawed

15 gr pancetta, diced

1/2 c sliced leeks

1 tomato, diced or 60 gr good canned tomatoes

1/4 c white wine

Extra Virgin olive oil

Begin cooking the pasta, in a large pan of salted water.  Set timer for the required time. The sauce below will be ready when the pasta has cooked.

Saute the pancetta and leeks in a small amount of olive oil. Add tomatoes and shrimps.  Add white wine and simmer it down.  When the pasta has cooked, add the pasta to the sauce and cook another minute.  Add 1 T pasta water, if needed to thin the sauce.

 

~~~.~~~

Fusilli gamberi e pancetta

Copied From:  Fusilli gamberi e pancetta

Ingredienti

Per 4 persone:

• 320 gr di fusilli,
• 400 gr di gamberi surgelati,
• 60 gr di pancetta in un pezzo solo,
• 250 gr di polpa di pomodoro,
• mezzo gambo di sedano,
• 1 ciuffetto di prezzemolo,
• 1 foglia di alloro,
• 1 piccola cipolla,
• vino bianco secco,
• 4 cucchiai di olio extravergine di oliva,
• sale e pepe.

Difficoltà: facile. Preparazione: 40 minuti.

Preparazione

Lessate i gamberi, ancora surgelati, in acqua bollente alla quale avrete aggiunto una foglia di alloro e il sedano lavato. In una larga padella soffriggete la cipolla pelata, lavata e sminuzzata. Aggiungete la pancetta tagliata a piccoli dadini e cuocete 2 minuti. Unite la polpa di pomodoro e continuate la cottura per altri 5 minuti.
Aggiungete i gamberi scolati, sfumate con una spruzzata abbondante di vino bianco, aggiustate di sale e pepe e cuocete per altri 5 minuti. Lessate intanto la pasta in abbondante acqua salata, scolatela al dente e versatela nella padella con i gamberi. Mescolate con cura sul fuoco ancora per 1 minuto, spolverizzate con il prezzemolo tritato e servite ben caldo.