Penne with Pancetta, Provolone and Salami (Penne alla Silana) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Penne with Pancetta, Provolone and Salami (Penne alla Silana)

Penne with Pancetta, Provolone and Salami (Penne alla Silana)

This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic versions also include porcini mushrooms, but we found the dish to be loaded with flavor without the porcini, so we left them out. The regional pasta for this is fileja, an elongated tubular shape formed by rolling dough around a slender rod. It’s difficult to find in the U.S., but penne works perfectly.

Tip

Don’t use hard salami, as its texture is too chewy for this dish. Opt for a softer variety, such as Genoa salami, which usually is sold by the pound at the supermarket deli counter. Since the salami is cut into ¼-inch cubes for tossing with the pasta, ask for it to be cut as a chunk rather than thinly sliced.

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JULY 2021
CHRISTOPHER KIMBALL FOR HENCKELS INTERNATIONAL 3-PIECE KNIFE SET + NAKIRI

$300 VALUE

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