Making Ordinary Days Special with Bacon
The prominence of bacon in every meal is due to the children’s special love for it. Its tasty flavors make both children and adults go gaga all over again. But having bacon all the time can even make it dull and tasteless. Over time, you will be sick just by looking at it.
In order to get excited over bacon again, be open to cooking possibilities. There’s no other way in reigniting your love for bacon than having it cooked differently. Why don’t you try these recipes at home and make your family fall in love with bacon the second time around?
Pasta with Bacon, Tomato and Ricotta
- · 1 tablespoon olive oil
- · 1/3 cup fresh continental parsley leaves
- · 200g bacon rasher, coarsely chopped, excess fat and rind trimmed
- · 100g bought baked ricotta, thinly sliced
- · 2 pc. garlic cloves (crushed)
- · 250 ml tomato pasta sauce or passata
- · ½ teaspoon dried chili flakes
- · 2 ½ cups water
- · ½ cup wine (white)
- · 350g tortiglioni pasta(dried)
1. Using a large saucepan, pour the olive oil and heat it over medium-heat.
2. Get the bacon and chili. For 3 minutes, cook them while stirring. Wait for the bacon to become golden on all sides.
3. In the saucepan, pour the wine. 2 minutes should be enough to cook it.
4. If the wine has been reduced slightly, add in the pasta. Stir well.
5. The passata and the water should be added in the saucepan.
6. The heat should be medium to low. Do not forget to use the salt for seasoning.
7. Let the contents simmer. Cover and stir them sparingly. 20 minutes should be enough to cook everything.
8. Check the contents if the liquid has already reduced and has reach the desired consistency. If the pasta is al dente, divide them for serving.
9. Each dish should be topped with parsley and baked ricotta.
10. Use pepper for additional seasoning. Serve warm.
Egg and Bacon Spaghetti
- · 375g spaghetti
- · ½ cup Parmesan, finely grated
- · 2 tablespoons white vinegar
- · ¼ cup flat-leaf parsley, coarsely chopped
- · 4 eggs
- · 1 long red chili, seeded and finely chopped
- · 4 bacon rashers, finely chopped
- · 1/3 cup extra virgin olive oil
1. In a large saucepan, boil water and add salt. Cook the spaghetti according to package directions. Drain it after.
2. In a deep frying pan, pour water and add vinegar. Boil it over high heat.
3. In a small cup, crack an egg.
4. Stir the boiling water in the frying pan. Use a little force to make a whirlpool and carefully slip the egg into the center.
5. Poaching should take around 1-2 minutes to get a soft egg. You can also try to experiment until you get your desired results.
6. Carefully transfer the egg to a dry plate and set aside. The remaining eggs should also be cooked in the same way. Provide foil and loosely cover the eggs to preserve the heat.
7. In another large frying pan, add bacon and cook it over medium heat. Stir occasionally until the bacon is crisp-tender. 2-3 minutes are enough.
8. Turn the heat down and pour oil. Add some chili as well. Stir well to combine the flavors evenly.
9. The spaghetti, Parmesan and parsley should be added in the large frying pan. Toss well.
10. Prepare serving bowls and make sure to divide the spaghetti equally.
11. Retrieve the poached eggs and arrange each one of them on the spaghetti.
Broccolini and Bacon Tart
- · 1 3/4 plain flour
- · ½ cup pouring cream
- · 125g butter, chilled and chopped
- · 4 eggs
- · 2-3 tablespoons chilled water
- · 1 bunch broccolini, trimmed
- · 4 short-cut bacon rashers, thinly sliced
- · ¾ cup Cheddar cheese, coarsely grated
1. Use a food processor and process the butter and flour. Wait for the mixture to become fine crumbs, then move to the next step.
2. The water should be poured gradually on the crumbs until they come together.
3. Put flour lightly on an even surface and roll the batter on it. Keep rolling until you have a 5mm thick mixture.
4. Prepare a 11.5x34cm fluted tart tin and line its sides with pastry. The excess pastry should be trimmed.
5. For 30 minutes, leave the tart tin in the refrigerator to cool.
6. In a large nonstick frying pan, cook the bacon over medium-heat. Cooking should take around 3-4 minutes. Make sure to stir occasionally until the bacon is lightly golden.
7. Line a plate with paper towels and transfer the bacon there to drain.
8. Prepare the oven and heat it to 200 degrees Celsius.
9. Get a pastry case and use non-stick baking paper to line its sides. Place rice or pastry weights in the case. For 15 minutes, bake them.
10. The pastry weights and paper should be removed after.
11. The tarts should be light golden. Bake for another 5 minutes to achieve the right color if necessary. Oven heat should be reduced to 160 degrees Celsius after the tarts are baked.
12. On a baking tray, carefully placed the tin.
13. Half the bacon and the cheddar should be sprinkled on the pastry case. 14. On top of the tarts, place the brcoccolini. Trim the excess.
15. In a separate bowl, combine cream and egg. Whisk them well.
16. Over the broccolini, pour the egg mixture and sprinkle more bacon and cheddar.
17. Put the tray back in the oven and bake until the tarts are set. Usually, it takes 35 minutes or less.
Apart from its taste, bacon is also known for providing good protein in order to kick start our day and fuel us during rigorous activities such as swimming and jogging. It is indeed a win-win situation for meat lovers who need the extra energy.
Linda Rosario is a food enthusiast from “The Kitchen that Every Restaurant Needs”. https://www.facebook.com/Chefneedsrestaurantequipment