Housekeepers: Cooking in 30 mintues

Ruth Rogers featured in WSJ opened River Cafe in London in 1987 and is known as one of the best Italian restaurants in the world. "Choosing the right ingredients at the market is of utmost importance!" This may mean using an "aged fatty Pancetta with a sweet perfume" or "selecting tomatoes that are winter-appropriate like Marzanos that have few seeds and are low in acidity so they work well in sauces". Learning these tips from great chefs around the world is one way of becoming a confident good cook. We can't all claim to be gourmet chefs enabling us to open restaurants, but we can certainly create our own magic in the comfort of our homes. Here is one of Ruth Roger's easy to make favorites:

Pappardelle With Tomato and Stewed Pancetta

Ingredients
12 ounces dried egg Pappardelle
4 tablespoons unsalted butter
5 ounces Pancetta, cut into 3/4-inch pieces (about 1 cup)
8 whole canned tomatoes, preferably San Marzano
Kosher Salt
2 dried Hot chilies, crumbled
2/3 cup of Parmesan cheese grated
1/2 heavy cream

What to do:
1. Bring pot of salted water to boil
2. Melt butter in a large skillet over medium heat
3. Add Pancetta and crumbled chilies - cook for 5-6 minutes till brown
4. Squeeze juice out of tomatoes, roughly chop
5. Add tomatoes to pan and season with salt. Cook at medium heat 6-7 minutes
6. Cook pasta until al dente, 6-7 minutes, drain pasta, reserving 1 cup of cooking water.
7. Stir cream into tomato sauce and continue to cook for 3-5.Add pasta to pan and using a wooden spoon, toss it gently. Stir in half of Parmesan. Add just enough pasta water so sauce is glossy and coats the noodles nicely.
8. Serve with remaining Parmesan sprinkled over top.

And there you have it in 30 minutes, an excellent easy to make meal provided by an expert chef, Ruth Rogers.

Learn to make good healthy meals as you continue to improve your skills as a professonal housekeeper

http://www.martaperrone.com