Kate and Andy Spade celebrated their last night in Praiano over a simple garden dinner at the finest dining room table in town.
Spaghetti with Lemon Garlic Confit and Pancetta
The Lemon Garlic Confit I used in the pasta is truly the most versatile and useful thing I know how to do in the kitchen. Make it once, and you’ll find that you’ll want it on more than just pasta. Crostini, marinades, roasted meats, roasted veggies, a spoon…
Lemon Garlic Confit
1. In a saucepan, submerge 7 peeled garlic cloves in extra virgin olive oil. Cook until fork-tender and golden brown, and remove saucepan from heat.
2. Remove the soft garlic cloves from the oil and mash them until they reach a paste. Then add them back into the olive oil.
3. Whisk in a bit of roughly chopped oregano, the juice of 3 lemons, and a handful of grated pecorino.
I can proudly claim that this parchment-roasted Pezzogne made seven-year-old Bea Spade “even like the fish.” But let’s be real, how could you not love something that shares its roasting pan with onions, basil, and the first crop of sweet and plump cherry tomatoes?