walestable.com

Ultimate Easter Menu

April 13, 2025 No Comments

A selection of Walestable favorites that come together for the best of spring and make a great meal for family and friends to celebrate with.

This simple starter can be made a day in advance, and will pair with a slice baguette, some crackers, or a plate of crudités – Marinated Goat Cheese was posted back in June of 2021, and remains one of my favorite things to make for a party. https://walestable.com/marinated-goat-cheese-appetizer/

This Spring Panzanella uses pretty much every delicious green vegetable you can think of this time of year – customizable for your own tastes, the buttermilk dressing is both light and supremely flavorful. https://walestable.com/spring-panzanella/

This is a recent addition you likely just remembered you loved and forgot about – Chive Risotto Cakes from the Barefoot Contessa – mostly make ahead, these are both easy and decadent. https://walestable.com/chive-risotto-cakes/

Conveyor Belt Chicken – this is one of those recipes that HAD to be on the blog, and fits almost any occasion. It may not seem like it, but this could be the simplest star of the meal. “so good, you want a conveyor belt to run it into your mouth….” https://walestable.com/conveyor-belt-chicken-crispy-skin-chicken-thighs/

Last, this is another recipe from 2021, an early hit that you may have forgotten about – Summer Lemon Tart is as easy as anything but tastes incredibly complex – the perfect ending to a spring meal. https://walestable.com/summer-lemon-tart-graham-cracker-salted-pretzel-crust/

Happy Easter, Happy Spring… and let’s hope to see the sunshine soon

!

Sweet

Lemon Brownies

March 22, 2025 No Comments

Lemon Brownies with a glaze and a touch of white chocolate

One of my favorite spring treats is a lemon bar https://walestable.com/legendary-lemon-bars/, but it’s a little labor intensive with two layers and lots of lemons to juice… Enter this Lemon Brownie. One bowl, one bake, and you have a treat that is perfect for spring and any occasion to come.

It’s important to not overbake these – because oven temps vary quite a bit, keep an eye on them and as soon as the edges begin to turn slightly golden-brown, I would say they’re done!

Lemon Brownies

Print Recipe

Lemon Brownies with a touch of white chocolate

Course Dessert

Cuisine American

Keyword lemon bar, lemon brownie, spring dessert

Prep Time 15

Cook Time 25

1

Total Time 1 40

Servings 9

Ingredients

1/2 cup butter
4 oz chopped white chocolate (1 baking bar)
3/4 cup sugar
1-2 Tbsp grated lemon zest
2 large eggs room temperature
1 large egg yolk room temperature
1 tsp vanilla extract
1 cup plus 2 TBSP all purpose flour
1/2 tsp kosher salt
1/8 tsp baking powder
2 Tbsp fresh squeezed lemon juice

Lemon Glaze

2 Tbsp fresh squeezed lemon juice
1 cup powdered sugar

Instructions

Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment paper. Set aside.
Place the butter and white chocolate in a microwave safe bowl. Microwave for 1 minute, then stir to fold in the melted butter with the chocolate. Continue to cook in 20-30 second increments, stirring in between until everything is completely melted. Set aside to cool.
Combine the sugar and lemon zest in a large mixing bowl, rubbing the sugar and zest between your fingertips to release the oils in the lemon. Add the eggs, egg yolk, and vanilla, stirring with a whisk until completely combined. Then fold in the slightly cooled white chocolate mixture.
Add the flour, salt, and baking powder to the wet ingredients, folding gently with a rubber spatula. Last, stir in the fresh lemon juice, mixing only until incorporated. Pour into the prepared pan.
Bake for ~22-25 minutes. The edges will look golden brown, (the tops won't be browned), and a toothpick inserted in the center should come out mostly clean, a few moist crumbs are what you want. Allow to cool completely.

Lemon Glaze

Whisk the powdered sugar and lemon juice in a small bowl (it should be thick, but pourable). Spread over the cooled brownies, finishing with extra lemon zest, and allow to set for 20-30 minutes. You can speed this up by putting them in the fridge. Slice and serve - these will keep for several days in the fridge, or can also be frozen for several weeks.

Uncategorized

Chive Risotto Cakes

March 17, 2025 No Comments

Pan Seared Risotto Cakes with Yogurt and Fresh Chives. A Barefoot Contessa side that fits all seasons, feeds a crowd, is make ahead, and absolutely DELICIOUS!!

This is one of those recipes I used to make frequently, and for just a minute, forgot to make it. It’s officially back in rotation.

One of the best things about this recipe is you can make the base for the cakes up to a full day ahead, and then just sear them in the pan before serving – a super make ahead side that leaves your eaters impressed and happy, with minimal effort at meal time. I have made these both ways (ahead, and all at once) and highly recommend doing ahead if you can – the rice mixture becomes more homogenous with a little rest time.

Chive Risotto Cakes

Print Recipe

Pan Seared Risotto cakes with chives and yogurt

Course Lunch, Side Dish

Cuisine American, Italian

Keyword rice cake, risotto

Prep Time 40

Cook Time 15

Total Time 55

Servings 8

Ingredients

Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 Tbsp minced fresh chives
1 1/2 cups grated Italian fontina cheese 5 ounces
1/2 tsp freshly ground black pepper
3/4 cup panko Japanese dried bread flakes
Good olive oil

Instructions

Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
When ready to cook, preheat the oven to 250 degrees F.
Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Notes

This recipe is from the Barefoot Contessa Back to Basics cookbook, and can be found on line here - it's a keeper! https://www.foodnetwork.com/recipes/ina-garten/chive-risotto-cakes-recipe-1948733

Dinner

Coq Au Vin

March 2, 2025 No Comments

Classic French Chicken Braised with Wine and Vegetables

I love this recipe. It’s the best of Barefoot Contessa in all the right ways – classic French cooking, made simple with good quality ingredients. Everything comes together as a simple but elegant dinner that feels like you spent the entire day making it. She once described this dish as beef bourguignon made with chicken. Now we know why we love it so much!

Also – I HIGHLY recommend making Boursin mashed potatoes to go with it… Perfection – my mashed potato recipe is here, and I just add 1/2 a block of Boursin to it. https://walestable.com/garlic-yukon-gold-mashed-potatoes/

Coq Au Vin

Print Recipe

Classic French Chicken Braised in red wine with vegetables

Course dinner

Cuisine French

Keyword coq au vin

Prep Time 20

Cook Time 55

Total Time 1

Servings 6 people

Ingredients

Good olive oil
8 oz diced pancetta, or bacon
4 lbs. bone in skin on chicken breasts or thighs (you can do a mix)
Kosher salt and freshly ground black pepper
1 pound carrots cut diagonally into 1-inch pieces
2 yellow onions diced
2 cloves chopped garlic
1/4 cup Cognac or good brandy
1/2 750-ml bottle good dry red wine such as Burgundy (I used pinot noir)
2 cups chicken stock
1 bunch fresh thyme sprigs
2 Tbsp butter at room temperature, divided
2 Tbsp flour
8 oz frozen small whole onions
8 oz porcini or cremini mushrooms stems removed and thickly sliced

Instructions

Preheat the oven to 275 degrees. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the pancetta (or bacon) and cook fo 7 to 10 minutes, until lightly browned. Remove to a plate with a slotted spoon.
Meanwhile, pat the chicken dry with paper towels. Liberally sprinkle the chicken on both sides with salt and pepper. After the bacon is removed, add a few of the chicken pieces in a single layer and brown for about 5 minutes, turning to brown evenly. Remove the chicken pieces to the plate with the bacon and continue to add the chicken in batches until all the chicken is browned. Set aside.
Add the carrots, onions, 1 tablespoon salt, and 2 teaspoons pepper to the pot and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac carefully. Put the pancetta, chicken, and any juices that collect on the plate into the pot. Add the wine, chicken stock, and thyme sprigs and bring to a boil. Cover the pot with a tight-fitting lid and place in the oven for 40 to 45 minutes, until the chicken is fully cooked. Remove from the oven and place on top of the stove.
Mash 2 tablespoons of the butter and the flour together in a small bowl and stir the paste into the stew. Add the frozen onions. In a medium sauté pan, melt the remaining 2 tablespoons butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Notes

This is from the Barefoot Contessa, written in her Back to Basics cookbook. I adapted a few things, including simply using bone in skin on chicken breasts and thighs, vs cutting up a whole chicken.

Dinner, Lunch, Salad

Winter Panzanella

February 19, 2025 No Comments

Roasted Butternut Squash and Brussels Sprouts, Toasted Bread, and watercress tossed in a cider vinaigrette and topped with pistachio’s.

Panzanella is a summer staple for me – I make greek and Italian versions, and look for any excuse to call a bowl full of toasted bread a “salad.” This winter version has some legit nutrition, and is so full of flavor it doesn’t even need cheese. The roasted squash and brussels sprouts add depth, fiber, and lots of healthy vitamins.

It is almost as good to toss the breadcubes in oil and melted butter and toast them in the oven for about 10 minutes while the vegetables roast – I just love the flavor that the cast iron skillet gives the bread here.

You can substitute any vegetables here – roasted carrots and cauliflower, parsnips, even beets would be great. It’s a great vinaigrette that works for loads of salads and keeps for at least a week in the fridge too. This batch will be more than you need.

Winter Panzanella

Print Recipe

Roasted Winter Vegetables tossed with Crunchy bread and watercress.

Course dinner, Lunch, Salad

Cuisine American

Keyword panzanella, winter salad

Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Ingredients

1/2 French Baguette
10 Tbsp olive oil divided
2 Tbsp butter
1 clove garlic, smashed
kosher salt & black pepper
1/2 butternut squash, peeled and chopped into 1" pieces
8-10 brussels sprouts, halved or quartered, depending on size
3 Tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp whole grain mustard
1 bunch watercress, or 2 oz baby arugula
1/2 small red onion, sliced thinly
1/4 cup dried cranberries (optional)
1/4 cup shelled roasted pistachio's (optional)

Instructions

Slice the baguette into 2" chunks. Heat a cast iron skillet over medium heat and add 2 Tbsp olive oil, along with 2 Tbsp butter - toss in a smashed garlic clove to flavor the fat. Add the cubed bread, and cook on all sides for several minutes until toasted and golden brown. Remove the garlic, and discard. Set the toasted bread aside to cool.
Preheat oven to 375 degrees. On a large sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 Tbsp olive oil, kosher salt and black pepper. Roast for 25-30 minutes until fully cooked and golden brown on the edges. Set aside to cool.
To make the dressing, add the apple cider vinegar, both mustards, 3/4 tsp kosher salt and 1/2 tsp black pepper to a small jar, shaking to combine. Slowly add the remaining 6 Tbsp olive oil, stirring with a fork or a whisk, or shake again to emulsify. Set aside.
Optional - cover the dried cranberries with hot tap water for about 5 minutes, then drain - this softens them for texture in the salad.
When everything is relatively room temperature, toss the toasted bread, roasted vegetables, the red onion, watercress or arugula, cranberries, pistachio's, and most of the dressing into a large salad bowl. Allow to sit at room temperature for up to two hours - this also keeps well in the fridge for (slightly soggy, but delicious) leftovers the next day!

Dinner

Bay Scallop Gratins

February 15, 2025 No Comments

Simple Classic French Scallops Baked in the oven. For many, scallops are intimidating to prepare, given they can be quite tough if over-cooked. This preparation is fool-proof, like most Barefoot Contessa recipes. It’s elegant and special, incredibly delicious and easy to make ahead.

A couple of notes about this dish – it can be prepared with bay scallops, or sea scallops – the sea scallops are much larger and will need to be cut into quarters to cook properly. This recipe also can be scaled up or down, and baked in a larger shallow dish if you don’t have small ones that are safe for a hot oven. I use cast iron skillets – those cinnamon roll skillets from Christmas time are perfect for this!

The original recipe from Ina calls for using a stand mixer for the topping – I don’t love dragging mine out if not absolutely necessary, and I have found using a fork to mash the ingredients together works perfectly – one less thing to wash!

Typically this would be a white wine dinner, but it’s cold out and this red worked beautifully with it – thanks to Kevin at Shubie’s – this was perfect!

Bay Scallop Gratins

Print Recipe

Simple Classic French Bay Scallops baked in the oven

Servings 3

Ingredients

3 Tbsp butter at room temperature
3 large garlic cloves minced
1 large shallot minced
2 ounces thinly sliced prosciutto di Parma, or pancetta minced
2 Tbsp minced fresh parsley plus extra for garnish
1 Tbsp freshly squeezed lemon juice
1 Tbsp Pernod
1 tsp kosher salt
3/4 tsp freshly ground black pepper
3 Tbsp good olive oil
1/4 cup panko
3 Tbsp dry white wine
1 pound fresh bay scallops
Lemon wedges and chopped parsley for garnish

Instructions

Preheat the oven to 425 degrees F. Place 3 (6-inch round) gratin dishes on a sheet pan - alternatively, I use mini cast iron skillets.
To make the topping, place the butter in a large shallow bowl (I use a pie plate). Add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined with a fork or potato masher. Stir in the olive oil, and then fold the panko in with a rubber spatula and set aside.
Place 1 tablespoon of the wine in the bottom of each gratin dish, or skillet. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Notes

This is a classic recipe from the Barefoot Contessa Back to Basics cookbook. It can be scaled up and baked in a larger shallow dish if you don't have the smaller ones, and can also be easily prepared in advance, and left in the fridge until you're ready to bake.

Sweet

Salted Butter Chocolate Chunk Shortbread

January 27, 2025 No Comments

The cookie that broke the internet. Alison Roman posted this a few years back and this became the blue print for a viral recipe. Worth the hype, in my opinion.

This makes a tally of four, yes, FOUR different recipes for shortbread on my blog. A shortbread fan-girl. This is my favorite. A perfectly satisfying re-brand of the two best cookies coming together – no short-cuts of store-bought chocolate chips here.

Another great thing about shortbread dough is in the simplicity of ingredients – you’ll likely have everything you need right in your pantry. The dough freezes beautifully, and keeps forever.

hungry wishful customers.

Salted Butter Chocolate Chunk Shortbread

Print Recipe

The cookies that broke the internet

Course cookie

Cuisine American, english

Keyword chocolate chip cookies, shortbread

Prep Time 25

Cook Time 15

2

Total Time 2 40

Servings 16 cookies

Ingredients

2 1/4 sticks cold salted butter chopped into 1/2" pieces
½ cup sugar
¼ cup packed light brown sugar
1 tsp vanilla extract
2¼ cups all-purpose flour
6 oz semisweet or bittersweet dark chocolate chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg beaten to blend
3 Tbsp turbinado sugar for rolling
2 tsp Flaky sea salt for finishing

Instructions

Line 2 rimmed baking sheets with parchment paper.
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log. Each half should form two logs 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
Preheat the oven to 350°F.
Brush the outside of the logs with the beaten egg and roll them in the turbinado sugar (this is for those really delicious crispy edges).
Slice each log into ½-inch-thick rounds, place them on the pre-pared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, about 12 minutes. Let cool slightly before eating them all.

Notes

This recipe is from Alison Roman, a favorite of mine - find recipe here - https://www.alisoneroman.com/recipes/salted-butter-chocolate-chunk-shortbread

The dough keeps great in the fridge for a couple of days, and can also be frozen - just defrost before rolling in egg wash, sugar, and then bake.

Appetizers/Snacks, Breakfast, Sweet

Whole Wheat Raspberry Ricotta Scones

January 20, 2025 No Comments

Buttery, flaky scones flecked with juicy raspberries and ricotta.

This is the breakfast you want on a slow morning, to savor with coffee or tea, enjoying every bite. This is ALSO the breakfast of crazy mornings when you have one minute to microwave something for the road. These are flavor packed, but loaded with fiber (fruit and whole wheat flour) and protein (ricotta cheese).

This is a classic Smitten Kitchen winner from an OLD cookbook, and is posted on her blog – it’s legit one of the easiest and most delicious scone recipes I’ve ever made. https://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

One addition I like is to brush the tops of the scones with heavy cream and sprinkle with raw sugar for a sweet and shiny crust – all optional…

Whole Wheat Raspberry Ricotta Scones

Print Recipe

Flaky buttery scones filled with raspberries and ricotta cheese.

Course Breakfast, Snack

Cuisine American, british, english

Keyword healthy breakfast, school snack, scone

Prep Time 10

Cook Time 15

Servings 9 scones

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp kosher salt
6 Tbsp cold butter
1 cup fresh raspberries (or frozen - defrosted)
3/4 cup whole milk ricotta
1/3 cup heavy cream (plus 2 Tbsp for brushing tops)
2 Tbsp sugar in the raw

Instructions

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
Cut the butter into small pieces with a knife and work the butter into the flour mixture with a pastry blender, or your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.
Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time. They can also be fully baked, wrapped in plastic wrap, and frozen individually, then reheated in a microwave about 1 minute on high.

Notes

This genius recipe comes straight from Smitten Kitchen, one of my favorite sources for incredible food - thanks Deb! https://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

Dinner, Lunch, Soup

Italian Ground Turkey Vegetable Soup

January 15, 2025 No Comments

A flavor packed soup with ground turkey, loads of fresh vegetables, kale and parmesan.

I’m not a huge new year’s resolution person, but I can definitely see the appeal of a January reset, with healthier food and habits. It’s a long month though, so whatever we do, it still needs to taste good. This soup is here for us.

Protein seems to be king right now, and this soup is packed with lean ground turkey, but also LOADED with all the fresh vegetables we all crave right now. A touch of pesto, a cube of bullion, grated parmesan cheese, and a handful of seasonings all make this perfectly lean and healthy soup taste divine.

This is also one of those recipes that you can easily tweak for your own preferences, or to use up what is lingering in your vegetable drawer. Not a fan of spice – omit the red pepper flakes. Don’t like turkey? Use Chopped mushrooms, or ground beef.

Italian Ground Turkey Vegetable Soup

Print Recipe

Flavor packed turkey vegetable soup with kale and parmesan.

Course dinner, Lunch, Snack, Soup

Cuisine American, Italian

Keyword soup, stew, turkey vegetable soup

Prep Time 20

Cook Time 35

Total Time 55

Servings 8

Ingredients

2 Tbsp olive oil
1 medium yellow onion diced
3 stalks celery diced
4 carrots, sliced
4 cloves minced garlic
1 lb. ground turkey
1 Tbsp Italian seasoning
1/2 tsp red pepper flakes
1 tsp fennel seeds
3 Tbsp tomato paste
4 cups chicken broth or stock
6-8 baby potatoes quartered I used 3 Yukon Gold medium sized
1 cup green beans
1 14.5 oz can diced tomatoes
1 15 oz can white beans, drained & rinsed
1 chicken bullion cube
1-2 tsp kosher salt plus more to taste
1/2 tsp black pepper plus more to taste
1 bay leaf
2 cups chopped kale or spinach
2-3 Tbsp prepared pesto
1/2 cup grated Parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley for topping

Instructions

Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion, celery, and carrots, and cook for 3-5 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
Add the ground turkey to the onion and celery and brown the turkey until no pink remains.
Stir in the tomato paste and the seasonings, stirring to coat and release their flavors in the heat. Add the next nine ingredients (stock through bay leaf), and bring to a boil, then reduce to simmer. Cover and cook over a low heat for 25-35 minutes, until the potatoes are tender and everything is deliciously singing together.
When everything is done, remove the bay leaf and discard. Add the chopped kale, pesto, and parmesan cheese. Stir to combine, then taste for seasoning and add more salt, pepper and/or red pepper flakes as needed. Serve topped with chopped fresh parsley and extra parmesan cheese.

Dinner, Uncategorized

Bolognese Bianco, with Pancetta & Rosemary

January 13, 2025 No Comments

A riff on traditional bolognese with pork, pancetta and rosemary. This version hits all the winter comfort notes but feels lighter and perfect for January.

Bolognese is pretty much the ultimate pasta dish in our house. This is a great option to mix it up in a way that feels a little lighter, but has depth of flavor from loads of fresh herbs, garlic, and crispy pancetta bits throughout.

January is a month where so many of us dial in on resolutions and healthier habits, but it’s also a time for great self care, and we could all use a little of that right now. Wherever you are, I’d like to make a case for bolognese Bianco to cure all the things; at least what we can control.

Bolognese Bianco with Pancetta and Rosemary

Print Recipe

A pork version of this legendary pasta dish.

Course dinner

Cuisine Italian

Keyword bolognese, pasta, pork bolognese, white bolognese

Servings 6

Ingredients

2 Tbsp extra-virgin olive oil
4 oz. diced pancetta
1 medium sweet onion diced
2 carrots diced
2 stalks celery diced
5 cloves garlic minced
2 tsp fennel seeds, chopped
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 pound ground pork
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup chicken stock
2 bay leaves
1 piece Parmigiano-Reggiano cheese rind
1/2 cup heavy cream
1/2 cup grated parmesan cheese
2 Tbsp butter
1 pound pasta of your choice rigatoni or ziti work great
grated parm and sliced fresh basil for serving

Instructions

In a large sauté pan, or a dutch oven, heat the olive oil over medium heat and add the diced pancetta. Cook until crisp, then remove to a paper towel lined plate for later. Leave the oil in the pan, and add the onion, carrot, and celery, stirring to soften for about 4-5 minutes. Add the garlic, rosemary, thyme and fennel seeds, along with a good pinch of kosher salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the vegetables are very tender and golden, about 10 minutes total. (If the vegetables are browning too quickly, lower the heat.). Add the ground pork and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, about 7 minutes.
When the pork is no longer pink, add the white wine, stirring until almost evaporated, about 3 minutes. Add the chicken broth, bay leaves, and parmesan cheese rind, and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 15 minutes. Add the cream and grated parmesan, along with the butter, stirring to combine. Discard the bay leaves and cheese rind, and season to taste with salt and pepper.
Meanwhile, cook the pasta as directed, but making sure to keep it just under al dente. When done, reserve about 1 cup of the pasta cooking water. Toss the cooked pasta into the still warm bolognese sauce, finishing with extra pasta water to thin as needed. Top with sliced fresh basil, extra grated parmesan and cracked black pepper. Finish with the cooked pancetta bits as a delicious garnish.