Gastronomy Book Club

Our Gastronomy Book Club was humming along nicely when the "Lockdown" happened.  Yes, we should have zoomed.  We might have to look into this but nonetheless, we're still reading. The book for 25th May is The Umbrian Supper Club - Marlena de Blasi.  It's nomination had a mixed reception, so we hope for some lively comments.
I am not too sure about this book but it did introduce me to the idea of cooking pasta in red wine.  (In fact, the Umbrians seem to cook with wine as though it were water!  I must investigate.) I've played with this and I'm now confident I can pass on the method.

Left: Have everything ready 
Right: Red wine pasta with figs and blue cheese
Pasta Cooked in Red Wine
For 2 people as a course within a meal. (Until you have the hang of this, don't try more than four serves at a time).

120 gm pasta (penne)
500 ml (2 cups) red wine
20 gm (1/4 cup) finely grated pecorino
30 gm butter (or 2 tbsp olive oil)
1/2 tsp freshly ground black pepper
1/4 tsp chilli flakes
1 clove garlic, finely chopped
Either 50 gm cubed pancetta (or bacon) or 30 gm chopped walnuts

This is not so much a recipe as a technique.  Be patient.
Have ready....

• The pancetta, crisped off in a pan or the walnuts lighted browned in a pan.
• The garlic chopped in a small bowl
• 1 1/2 cups of red wine, heated (not boiling) in a saucepan.  (Hold the rest of the wine in case it's needed.  If it's not, add it to your glass.)

• Have boiling 750 - 1000 ml lightly salted water.
• Drop in the pasta and cook for about 6 mins or until you consider it half cooked.
• Meanwhile, you have the wine heating in a small saucepan at the back of the stove.
• Drain the pasta, but leave it a little damp. Return it to its saucepan.
• Start adding the hot wine, approx. 1/2 cup at a time, stirring, stirring, stirring.  The pasta will start absorbing the wine and the whole will become creamy. Be patient.
•  When the pasta is near cooked to "al dente", it should also be a good red colour.
• Add the butter and the pecorino. Stir until it "disappears".
• Add the pancetta (or walnuts), the garlic, the seasonings & parsley.
• Serve in warm bowls.

Cook the pasta in less water than you've been taught.
I like to use scales.  Once you've made this you may like to adapt to cup measures.
Choose a drinkable (cask is fine) full-bodied red - Cabernet Sauvignon or Shiraz rather than Pinot.
Choose either pancetta or walnuts, not both IMO.
I've chosen to served it with figs, halved,  topped with some blue cheese and grilled, to start a meal,  but it could also accompany a main course.  Any ideas? 

How did you go? 
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