Bavette With Mojama

Name: Bavette With Mojama
Total time: 20 min
Yield: Serves 6
Cuisine: italian
Ingredients: salt; 1 pound bavette or spaghetti; 1/2 cup extra virgin olive oil; 1 large clove garlic, thinly sliced; 1/4 teaspoon crushed red pepper; 1 head radicchio, sliced into thin ribbons (about 4 cups); 1 teaspoon finely grated lemon zest; 2 tablespoons seasoned bread crumbs; 2 ounces mojama, sliced paper-thin and julienned

Recipe from Esca

Adapted by Merrill Stubbs

Bavette With Mojama — Ilan Rubin for The New York Times. Food Stylist: Victoria Granof. Prop Stylist: Michele Faro.

Total Time: 20 minutes
Rating: 4(7)
Comments: Read comments

Featured in: The Dish; The New Staples

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Ingredients

Yield:Serves 6

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

7 user ratings

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Comments

JAM4 years ago

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.

MEM2 years ago

Buckwheat noodles work really well—I’ve used soba noodle a few times

BK2 years ago

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.

BK2 years ago

PS couldn't find bavette, though I think taglionini was a great substitute (long, flat, skinny, textured...)

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