Casarecce with pear, bean & bacon
A classic dish from northern Germany, reimagined with regional ingredients and given a modern twist. Paired with exceptional pasta, it becomes a celebration of tradition and creativity on one plate. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Cook the broad beans until tender, then cut them into diamond shapes (approx. 2x2 cm).
Cut the bacon into thin strips.
Wash, core, and dice the pear into cubes of about 1x1 cm.
Pluck the chervil leaves from the stems and set aside.
In a large pot, bring about 2 liters of water with 2 tablespoons of salt to a boil. Cook the Casarecce pasta until just al dente, about 5 minutes. Drain and keep warm.
In a large pan, heat the clarified butter over medium heat. Add the bacon and sauté until lightly browned.
Add the diced pear to the pan and sauté briefly with the bacon.
Add the pre-cooked broad beans, then deglaze with the apple juice. Sprinkle with dried savory and add the hot, drained pasta.
Mix everything well, stirring continuously, and season with salt to taste.
| 500g | Casarecce Pasta |
| Salt | |
| 150 g. | broad beans |
| 80 g. | Smoked bacon |
| 1 | Pear (e.g. Williams) |
| 60 g. | Clarified butter |
| 130 ml. | Clear apple juice |
| 1 pinch | Dried savory |
| 3 sprigs | fresh chervil |
HOW TO PLATE
Divide the pasta among four pre-warmed deep plates.
Garnish with the chervil leaves and serve immediately.
Viel Spaß!
