Campanelle With Onion Bacon And Goat Cheese Recipes

Steps:

• Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

Steps:

• Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
• Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
• Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
• Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
• Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
• Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
• Pour tomato mixture into drained pasta and add Gorgonzola cheese.

Steps:

• Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings. Whisk reserved drippings with dressing until blended.
• Drain pasta; return to pan. Add dressing mixture, bacon, spinach and cheese; mix lightly.

Steps:

• Preheat the broiler.
• Toss together the onions, vinegar, olive oil, salt, and pepper on a large rimmed baking sheet.
• Broil the onions for 6 to 8 minutes, until soft and slightly caramelized.
• Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Drain on paper towels and set aside.
• Preheat the oven to 500°F, or as high as your oven will go.
• Spread the marinara sauce over the dough, leaving a 1-inch border around the edges.
• Sprinkle with the mozzarella cheese.
• Spread the onions evenly over the dough. Crumble the goat cheese and bacon on top.
• Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted.
• Remove from the oven and let cool for a few minutes before serving.

Steps:

• Cook 1 pound campanelle.
• Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with coarse salt and ground pepper.
• Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes.
• Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water.
• Season with salt and pepper.
• Toss, adding more pasta water as desired.
• Serve immediately, sprinkled with bacon and more thyme.