« Sugar High Friday: Spiked Lemon Ginger Sorbet | Main | An extravagantly fruity, spicy, creamy cake of a muffin »


Rotini with Endive, Bacon and Thyme

June 01, 2006

Rotini with Bacon

So, I still had bacon left over after my last pasta + bacon meal, and it didn't take long to sidle back up to it. Why waste a good thing? I like keeping bacon around because it's easy to cook, long-lasting, and a cheap, quick source of protein. Oh, and it's darn tasty too.

This recipe made use of one more fridge-hangabout that I had to use up, too; I had bought a pair of Belgian endive from the produce stand, seduced by their pale, pointed shapes, like the palm of a hand, or the trowel you use to turn over the earth in your garden. I tossed one, sharp, white and crunchy, in a salad with some cucumber, but I found its bitterness disconcerting, too much at once to eat raw. So its companion was left to wait about until I decided to take a chance on cooking it.

I don't have any experience with cooking things that normally go in salads, except for spinach, and I was apprehensive. But this is wonderfully delicious, the bitterness tempered and softened by a slow cooking session in sweet bacon fat and savory thyme. I felt the small thrill of victory that comes when I use something old in a new way - I might even buy endive again.

Rotini with Bacon

Rotini with Bacon and Thyme
serves one or two

A few handfuls of rotini
Olive oil
6 thick-cut slices of bacon
Half a red onion
4 cloves of garlic
1 head of Belgian endive
A few sprigs of fresh thyme, shredded
Salt and fresh cracked black pepper, to taste
Fresh grated Parmesan cheese

1. Cook the rotini according to package directions. Reserve half a cup of the pasta water, then drain the pasta. Stir in the reserved water and some olive oil, then set aside.
2. Slice the bacon into 1-inch bites, and sauté over medium heat until cooked through, but not crispy.
3. Add the garlic, onions, thyme, and endive, chopped into bite-size pieces, and sauté over medium heat, slowly, until softened and slightly transparent.
4. Add salt and pepper to taste, then put on top of pasta and add Parmesan cheese to taste.

Posted by Faith at 1 June 2006

Trackback Pings

TrackBack URL for this entry:
http://www.mekuno.net/cgi-bin/mt/mtb.cgi/24

Comments

endive is so totally yummy! i love caramelizing it and using it as a base for risotto
next time, i'll have to throw in some bacon too!

Posted by: ann at June 2, 2006 08:18 AM

Post a comment

Thanks for signing in, . Now you can comment. (sign out)

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


Remember me?



Footer image