Ricettario #3: farfalle alla birra

Questo è un piatto tosto, non adatto ai più. Provoca grosse crisi gastro-enteriche e/o mistiche, e per questi motivi dovrebbe essere tenuto lontano dalla portata dei bambini. O degli anziani. O dei malati di cuore. O degli appestati. Insomma, fate voi.

Ingredienti (per 4 persone):

4 etti di pasta corta (farfalle?), 3 bicchieri di birra riempiti a 3/4, mezza cipolla bianca, 120g di pancetta affumicata a fette sottili, una noce di burro, 200ml di panna fresca (o da cucina, io preferisco quella fresca).


Tagliate la cipolla a fette sottilisottilisottili, poi con calma prendete la pancetta affumicata e fatela a pezzetti minuti oppure sfilacciatela con un coltello, quindi cospargetela di pepe.

Scaldate dell’olio in una padella e poi aggiungete le cipolle. Fate cuocere per bene, fino a quando saranno diventate trasparenti e ben morbide. A questo punto prendete la pancetta e scaraventatela nella padella; fate cuocere giusto un minutino, poi versate il primo bicchiere di birra. A fuoco alto mescolate di tanto in tanto fino a che la birra sarà quasi del tutto evaporata. Versate un secondo bicchiere e ripetete.

A questo punto prendete la noce di burro e fatela sciogliere con l’impasto già bello grasso che abbiamo preparato; aggiungete la panna e fate andare un minutino a fuoco basso. Prendete il terzo bicchiere di birra e versatelo nel composto, che continuerete a girare e lascerete ritirare per bene. Potete regolarvi secondo gusto per quanto riguarda la consistenza del sugo, ma comunque ci vorranno almeno una decina di minuti ancora prima che il sugo sia pronto.

Siccome siete furbi, avrete già messo a scaldare l’acqua per la pasta, e magari avrete anche buttato la pasta che sarà quindi pronta all’uso. Tiratela fuori quando mancheranno un paio di minuti alla cottura ideale. La pasta dovrà essere passata in padella nel sugo che abbiamo preparato, in modo che assorba per bene e si insaporisca.


L’abbiamo mangiata domenica a pranzo, come sperimentazione. Di secondo c’era anche il pollo alle noci (nella versione quasi completa, ovvero senza l’uovo). Vi dico solo che dopo 3/4 ore, Matteo non riusciva ancora a digerire bene il pasto, nonostante ci fossimo leccati le dita durante il pasto, accompagnato da un ottimo vino sardo (Cannonau qualcosa, per l’esattezza).

Se vi volete veramente bene, fatelo!

680 thoughts on “Ricettario #3: farfalle alla birra

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