Italian-Inspired Eating from the Pacific Northwest

by Chef Karista Bennett for VRAI Magazine

Two delicious recipes perfect for summer gatherings!

Smoked Salmon and Pancetta Carbonara

Serves 4

Carbonara is an enchanting pasta dish that uses a few simple, fresh ingredients to make a light and tasty meal. This recipe uses the traditional eggs, pasta water and olive oil for the sauce, but it also combines smoked salmon with pancetta for an elevated dish.

I like to pair this Smoked Salmon and Pancetta Carbonara with steamed broccolini or kale rabe with fresh lemon and garlic or a salad of fresh greens with a citrus vinaigrette. Serve with a chilled fruit-forward rosé or a dry chardonnay.

Ingredients

• 1 tablespoon ghee (clarified butter)

• 4 ounces of pancetta, either sliced or diced

• 3 cloves of garlic, minced

• 2 teaspoons fresh chopped Italian parsley

• ½ lb. smoked salmon (not lox)

• Juice of ½ lemon

• ¼ teaspoon black pepper

• 12 ounces capellini or thin spaghetti

• 2 eggs

• ¼ cup pasta water

• 2 tablespoons grated pecorino Romano or parmesan cheese

• ¼ cup good quality extra virgin olive oil (this is the perfect time to use the good stuff)

• ½ cup chopped fresh basil, chiffonade or finely chopped

• Serve with lemon wedges and extra grated parmesan

Directions

1. Cook the pasta according to the package directions and reserve ¼ cup of the pasta liquid.

2. Add the ghee to a sauté pan over medium heat. Once the ghee has melted, fry the pancetta just until slightly crispy. Transfer the pancetta to a paper towel lined plate.

3. Take the sauté pan off the heat. When it has cooled slightly, stir the garlic into the warm oil and then place it back over low heat. If we add the garlic to the hot oil before it’s cooled, the garlic will brown and become bitter. So, it’s important to cool the ghee slightly before adding the garlic.

4. Crumble the pancetta and combine it with the garlic. Add the lemon juice, parsley, pepper and smoked salmon, gently toss to combine. Take the pan off the heat again, and reserve.

5. Crack the two eggs into a bowl and whisk until the yolks and whites are well combined. While you continue to whisk the eggs, drizzle a small stream of the ¼ cup hot pasta water into the eggs. This is called tempering, when we bring one ingredient up to the temperature of another ingredient. Continue to whisk for one minute to be sure the eggs are tempered and combined with the pasta water. Next whisk in the grated cheese and extra virgin olive oil until nicely incorporated. This creates the Carbonara sauce.

6. Place the warm pasta in a large mixing bowl. With tongs, toss the pasta with the egg sauce mixture. Then toss the pasta with the smoked salmon mixture. While tossing in the smoked salmon, add about ¼ cup of the chopped fresh basil.

7. Divide the pasta into four bowls. Garnish with additional fresh basil, lemon wedges and grated parmesan cheese. Serve Immediately.

by Chef Karista Bennett for VRAI Magazine

by Chef Karista Bennett for VRAI Magazine

Watercress and Citrus Salad with Crumbled Goat Cheese and Hazelnuts

Serves 4

Citrus and watercress are two ingredients that play deliciously together. The peppery notes of the watercress balances the sweet and sour of the citrus, which makes a most refreshing spring salad. The salad’s flavor profile is then completed by the tang of goat cheese and crunch of chopped hazelnuts. If I have a little extra time, I like to toast or even caramelize the hazelnuts for deeper flavor.

I like to serve this salad on individual plates, but it makes a pretty presentation on the table when layered on a platter for family style meals.

Ingredients

For the Salad

• 1 bunch watercress, trimmed to about an inch of stem with leaves

• 2 cups baby spinach, packed

• 1 cup assorted citrus wedges, mandarins, grapefruit, blood orange, etc.

• ½ cup crumbled goat cheese

• ¼ cup chopped hazelnuts

• Salt and pepper

For the Citrus Vinaigrette

• 2 tablespoons fresh lemon juice

• 2 tablespoons fresh orange juice

• ½ cup extra virgin olive oil

• 1 tablespoon Dijon mustard

• ½ teaspoon herbs de Provence, crushed between fingers

• Salt and pepper to taste

Directions

1. Whisk together the lemon juice, orange juice, olive oil, Dijon mustard and herbs de Provence. Season to taste with salt and pepper. Let the vinaigrette rest for about 30 minutes prior to serving so that the dried herbs have a chance to soften and infuse the dressing.

2. To serve, place the baby spinach in a bowl. Drizzle with a little of the vinaigrette and toss to combine. Divide the spinach onto four plates. Then place the fresh watercress on top of the spinach, dividing it among the four plates. Season the watercress with a smidgen of salt and pepper.

3. Top the watercress with citrus, sprinkle the goat cheese over the citrus and then top with the hazelnuts. Serve immediately with additional vinaigrette.