While waiting for my car to get fixed, I had lunch across the street at Broders.
The Fusilli alla Rosticiada at the cucina-italiana is the origins of this craving.
2 c penne pasta
1/2 red onion, diced
.25 lb pancetta bacon
2 c baby arugula
2 tbs blue cheese, crumbled
1 tbs extra virgin olive oil
salt and pepper to taste
Boil Penne in salted water until done. Drain when finished and drizzle with olive oil.
In a separate pan, fry the pancetta and onions.
Mix blue cheese with Pasta in a bowl while still warm. Add pancetta and onions. Toss in Arugula last.
1 1/4 cups Warm Water
2 tbs Sugar
1 1/2 tsp Salt
2 tbs Fresh Yeast (or 2 pkg instant yeast)
1 tsp malt powder
3 cups Bread Flour
--
3 quarts Boiling water
2 tbs sugar
--
1 egg white
toppings (poppy seeds, sesame seeds, sea salt, etc)
Activate yeast in warm water with sugar and salt. Let stand for 10 minutes. Add malt powder and mix in flour. Let dough rest in a warm place for 30 minutes. Punch down and let rise again.
Boil water with sugar.
Divide and shape dough. Cook in boiling water for 2-3 minutes. Place on parchment lined baking sheet. Brush with egg white and sprinkle on topping.
Bake @375ยบ for 20-25 minutes
