Make Spina's Farfalle With Chanterelle Mushrooms & Speck
Photo by Michael Tulipan
A trip to Naples can ruin pizza for you for life. The same can be true of pasta... Unless you live in New York. Neapolitans have been coming to our fair city to replicate the amazing pizzas and pastas of their homeland for decades.
One such Neapolitan is Roberto Patriarca, who after stints at I Trulli and Maremma, recently opened Spina in Alphabet City. He shares his recipe for Farfalle With Chanterelle Mushrooms and Speck.
But first, just how hard is it to make pasta the way mama used to make back in Naples?
"That's a tough question," says Patriarca. "People often equate what they ate with where they ate it. Naples, where I grew up, is a beautiful city and will always have a special place in my heart.
"What I am trying to do with my food at Spina is give people the closest representation of Neapolitan food that I can. This is why we chose to use fresh homemade pasta for all our pastas. I want people to think of Spina as a place where they can have a taste of Naples."
With this recipe, you can try to get that same taste at home.
Farfalle With Chanterelle Mushrooms and Speck
1 lb fresh farfalle (bowtie pasta) 3 oz speck, cubed 4 oz chanterelle mushrooms, cleaned and halved if small, quartered if large 2 tbsp olive oil (not extra virgin for cooking) 1 tbsp butter 2 oz white cooking wine 8 oz heavy cream 1 tbsp extra virgin olive oil (for finishing) 4 oz grated parmigiano reggiano 1 tbsp parsley salt and pepper, to taste
Bring a pot of salted water to a boil, then add the farfalle, and cook until al dente. The individual bowties will float when they're done. Drain the pasta.
In a frying pan, saute the speck and chanterelle mushrooms in olive oil. Once the speck starts to brown, add the butter, a pinch of salt and pepper, and the wine. Once the wine reduces, slowly stir in the cream.
Toss cooked farfalle, a touch of extra virgin olive oil, grated parmigiano reggiano, and freshly chopped parsley into the pan. Toss together well, and serve.
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