Linguine with broccoli and pancetta

A recipe from The Silver Spoon

Preparation: 30 minutes

Cooking: 30 minutes

Serves: 4 people

Ingredients:

2 tablespoons olive oil

120g (4oz) (⅔ cup) pancetta or bacon, diced

1 garlic clove, finely chopped

600g (1lb 5oz) broccoli, cut into florets

1 tablespoon concentrated tomato purée (paste)

150ml (¼ pint) (⅔ cup) vegetable stock

350g (12oz) linguine

40g (1½oz) (½ cup) Parmesan cheese, grated

salt

Method:

Heat the oil in a saucepan. Add the pancetta or bacon and cook over a medium-low heat, stirring occasionally, for 4–5 minutes. Stir in the garlic and half the broccoli and cook, stirring occasionally, for 5 minutes.

Stir in the tomato purée and stock, lower the heat and simmer for 10 minutes until the broccoli is tender but firm.

Cook the pasta with the remaining broccoli in plenty of salted boiling water until al dente. Drain, tip into the pan with the sauce and toss over the heat for a few minutes.

Transfer to a warmed serving dish, sprinkle with the Parmesan and serve immediately.

The Silver SpoonThe Silver Spoon Kitchen

Price AUD$74.95 | Phaidon 100 Price £39.95 | Phaidon 100 Price €49.95 | Phaidon 100

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and first published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike.

A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The Joy of Cooking and Larousse Gastronomique. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.

Specifications:

Format: Hardback
Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
Pages: 1505 pp
Illustrations: 400 illustrations
ISBN: 9780714862453

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