Sunday, August 6, 2017

Bavagool & Bow Tie Pasta



The star of this dish is my very own Bavagool. I created this cured meat to mimic the very famous Gabagool. If you've never heard of Gabagool you might know it's alias Capocollo. Gabagool is the NJ and NY way of pronouncing this incredible meat. Just google Sopranos and Gabagool. 

Since I don't eat Pork I created this cured meat using Beef. Bavagool eaten by it's lonesome is amazing but serving it with other dishes is just over the top. Creating unique recipes to go along with this cured meat is also a lot fun. Anyhow Pasta goes with just about everything and so do sauces. Using the end pieces of the Bavagool which contains a lot of fat will make for a great base for the sauce. The fat will render down and add tremendous flavor to the overall dish.



This post is not exactly a recipe but more liken to a food diary entry. I like to occasionally record moments like this for posterity. I will most likely make this dish again but will not follow this exact recipe. Note: This dish can be made with just about any meat.




Assembling the ingredients and setting them aside makes this dish easy to prepare......






One Cup of chopped Shallots. 








One Cup of sliced sweet peppers. Any color works.




One Cup of sliced green onion. One Cup of sliced pickled hot peppers or sweet. Your choice. 






About 10 cloves of garlic pureed with about a 1/2 cup of Sundried Tomatoes. 






Take that big hunk of Gabagool and slice and dice it up. That beautiful layer of fat will render down and contribute to the sauce. 

I had about 6 oz of Bavagool set aside. It will be torn in pieces and tossed in the pasta. It does not need cooking. The heat of the pasta will warm it up. 



About a Cup each of frozen peas and pearl onions. 




About a cup of parsley and toasted pinenuts. 






 Eight ounces of cream cheese and about 4 oz of cream. 




Juice of one lemon and it zest. As much stock as you think you need. 

And last but not least your favorite White Wine. Make sure you get a wine that is fruity and goes with citrus. 



Putting it all together....

Start out by sauteing your chopped up Bavagool with a little olive oil. When some of the fat has rendered down a bit toss in the shallots with a little salt and pepper.


After a few minutes toss in peppers. 










Once the peppers have softened a little toss in the garlic sun-dried tomato paste and saute for about 4 minutes. Toss in onions and hot peppers.  Saute for about 6 minutes or then add about 2 tbsp of flour. Mix in flour to make a roux. 


Add Zest and Juice of the lemon. Add about a cup of wine and cook down for a few minutes making sure to scrape bottom of the pan. 

Toss in the peas and green onion..... Now add the chicken stock and bring up to a simmer. Add the cream cheese and cream. You're building a sauce now. Add some parmesan cheese. Salt and pepper to taste.  Add parsley at the end and save some extra for you pasta. Check the viscosity of the sauce. To thin?....cook down a bit....to thick?....add some stock. 



All done!!!







Cook Bow Tie pasta until al dente. Toss in some sauce to prevent the pasta from sticking. Throw in the pine nuts, and some parsley. Now this is important. Tear up the Bavagool and add as much as you like!!! This is the best part. 



The basic premise of this sauce will work with a multitude of meats and cheeses. Instead of Bavagool add grilled chicken or beef. Instead of Peas add Asparagus. Add some other cheeses as well to change the flavors. Only limited to your imagination. 


TOP OF THE BAVAGOOL