Pasta Al Briciole

Pasta with a Duck Stock Sauce

Pasta Al Briciole

by Chef Dean Gold, Dino Restaurant

This was my favorite side dish at Dino Restaurant, and the chef generously agreed to let me share it with you!

Makes 8 first course servings or 4 “American” entree sized servings

1/2 cup pancetta or guanciale cut 1/8″ thick and into slices about 1/2″ to 3/4 ” wide.
—Pancetta is the same cut as bacon, guanciale is jowl. Both are salt & pepper cured. Use a good brand like Salumeria Biellese or Fra Mani.
1 cup onion
1/4 cup olive oil
1/2 cup white wine
1 cup duck stock
1 tbsp lemon juice
1/2 tsp + cracked black pepper
1/2 tsp Aleppo pepper {substitute red pepper flakes}
1 tsp salt
1/4 cup parsley
Toasted bread crumbs (see below)

Put the oil in a hot pan and add the pancetta and stir until just begins to get translucent. Add the onion and cook until the onion is soft and the pork is not crispy but well cooked. Add the salt, pepper, Aleppo, and white wine. Boil at high heat until the wine is almost evaporated. Add the duck stock, lemon juice, & half the parsley and reduce heat to a simmer and cook until the volume of the liquid is half that of the solids. Adjust the salt & pepper as needed and add the remaining parsley. This is your sauce (It is great on roasted Brussels sprouts as well.

Boil 1# dried pasta or about 1-1/2 pounds fresh in salted water until al dente. Take 2 tablespoons of the cooking water and add to the sauce. Drain the pasta and add to the sauce and cook over low heat for a minute so the pasta absorbs some of the sauce. Put into a serving plate or dish up individually. Add toasted bread crumbs over the top and the grated pecorino cheese.

For the toasted bread crumbs,

1/2 cup breadcrumbs or panko.
—Use a brand with no hydrogenated oils, preservatives or additives or flavors
1 tablespoon finely chopped herbs {sage, rosemary, thyme, oregano, basil in whatever combination you prefer}
1-2 tablespoons olive oil.

Heat the pan. Add the olive oil and the bread crumbs and turn the heat to low. Stir the bread crumbs to distribute the olive oil. Add more if the mix looks dry. Add the herbs and cook until the bread crumbs are toasted and lightly browned.

Make ahead notes: you can make the bread crumbs early in the day. Store in a warm spot in an open bowl. The sauce can be made the day before. Reheat until sizzling just before using. Be careful not to burn the sauce when reheating.

Looking for good sources for ingredients? Check the Hartke is Online! Resources page!