Bavette With Mojama
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- salt
- 1pound bavette or spaghetti
- ½cup extra virgin olive oil
- 1large clove garlic, thinly sliced
- ¼teaspoon crushed red pepper
- 1head radicchio, sliced into thin ribbons (about 4 cups)
- 1teaspoon finely grated lemon zest
- 2tablespoons seasoned bread crumbs
- 2ounces mojama, sliced paper-thin and julienned
Preparation
- Step 1
Bring a large pot of water to a boil and salt it liberally. Add the pasta and cook until al dente, 8 to 10 minutes.
- Step 2
When the pasta is almost ready, heat ¼ cup of the olive oil in a large sauté pan over medium heat. Sauté the garlic, red pepper, radicchio and ¼ teaspoon salt until just softened, about 2 minutes. Add a few tablespoons of the pasta water and reduce heat to low.
- Step 3
Reserving ½ cup of pasta water, drain the cooked pasta and add to the pan. Toss all of the ingredients together, folding in the lemon zest, the remaining olive oil and some of the pasta water if necessary. Divide the pasta among six warmed bowls, sprinkle evenly with the bread crumbs and mojama, and serve immediately.
Private Notes
Comments
Exciting to be influential as the first/only reviewer! I was intrigued by the quick non-vegan, no-dairy pasta recipe and I'd never heard of mojama before, so I picked some up from the Spanish store nearby. I enjoyed the mojama and the recipe. I'm looking forward to making this again and/or using the rest of the mojama for lazy charcuterie-board dinners. If you don't live within walking distance of a Spanish import store, I recommend seeking it out online if you have any inclination whatsoever.
Buckwheat noodles work really well—I’ve used soba noodle a few times
SO good! I'd never used raddichio this way - and never breadcrumbs, at all, for anything - but the concept of using them as if they were parmesan? Brilliant. (I couldn't find "seasoned" ones that didn't have a bunch of other stuff I didn't want (high-fructose corn syrup? Really?) so i got some good-quality plain and pinched in my own herbs) Mojama was brand new to me too, but I'm pretty sure I got props for even asking for it (found it @ "Paris-Madrid Grocery" near Pike Mkt in Seattle). YUM.
PS couldn't find bavette, though I think taglionini was a great substitute (long, flat, skinny, textured...)