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Bombuccine casereccio con Soprasata affumicato

ZippylipZippylip Posts: 4,482
edited 3:28AM in EggHead Forum
I was sitting in my office thinking about what to put the bomba in/on next when the obvious popped into my head. As usual, I cooked numerous versions of this in my head until I settled upon homemade fettuccine infused with bomba oil topped with smoked soprasata, caramelized onion & garlic, flat leaf parsley, white wine and grated cheese.It tasted as good as the name is long & was very easy as well.

To make, substitute about an ounce or so of ‘rendered’ bomba oil for one of the eggs in a normal quantity of pasta dough, fabricate the fettucine, smoke about ½ a stick of sweet soprasata, sliced thickly, over your choice of wood (to both lay some smoke & crisp on, in addition to rendering away some of the fat), remove & chop, caramelize the onion & garlic in a substantial amount of extra virgin olive oil then remove from pan, de-glaze with a nice glug of white wine, add back all ingredients and mix, then throw in a hand full of flat leaf parsley & the bomba pulp & roll the cooked pasta in, let it all get jiggy for a minute or two & top with grated pecorino.

Decant a nice ballsy red wine, I went with a 2001 Brunello DOC:


Fresh raw pasta, it has a distinctive bomba-tint that really doesn’t show in the picture;


I slow smoked the Soprasata on mini with a chunk of Boss Hogg’s homegrown & chopped Cherry, very nice, very aromatic, & a big thanks to Brian for the very generous gift:




All the raws, or partially cooked’s, ala JL:



On the plate I give you the finished bombuccine casareccio fatto con olio di bomb, polpa di bomb, soprasata affumicato, cipolla e’ aglio fritto, prezzemelo fresco Italiano, vino bianco e’ formagio gratugiato:

* this is a very oily dish, but good healthful oil. This is why I render the soprasata. If you have an aversion to high oil content, just cut down on the amount you use to caramelize the onions in, or remove them after they are done & discard the oil (a crime, but if ya gotta ya gotta).


  • FlaPoolmanFlaPoolman Posts: 11,670
    It looks great but 2 suggestions
    #1 speak English in the title
    #2 Dumb it down for us slower folks :laugh: :laugh:

    Looks great marc. The package arrived today,Thank You.

    You are way to creative. I'm sure you were a contributer to Alice In Wonderland :laugh: Do they drug test for the bar?? :whistle:
  • ZippylipZippylip Posts: 4,482
    Bomba Fettuccine with Smoked Soprasata. I was not a contributer in Alice in Wonderland, however, there may or may not have been the influence of certain quantities of things & such contemporaneous with extended exposure to friends & acquaintances of questionable character & judgment, all of which have conspired to make this mess :huh:
  • ZippylipZippylip Posts: 4,482
    Sorry Pat, I did drink that whole bottle of Brunello, & no, they don't drug test for the bar, if they did, there'd be no lawyers :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,670
    Next time I get in trouble I'm hiring you.
    Have a good night cuzz Vinny
  • TomM24TomM24 Posts: 1,364
    Smoked salami now there's something to try. Everything else looks awesome.
  • ZippylipZippylip Posts: 4,482
    Thanks Tom, & by the way, granny didn't make the rug, I wish she had, JC Penney made that one :angry:
  • "Sparky""Sparky" Posts: 6,024
    Dang Zippy,lookin good :woohoo: Glad to see you around again,but I agree with Pat(even tho he cant spel),I need it DUMMED down also :lol: Stoopid poolman,there's no b in dum :lol: :laugh: :silly:
  • ZippylipZippylip Posts: 4,482
    You get your (wife's) roller yet? I'll have you crank'n out a batch of this in minutes, & the missus will be very appreciative indeed :)

  • "Sparky""Sparky" Posts: 6,024
    Thank Zippy,it'll be here by Tuesday :woohoo: But I had to cancel the attachments,since they were backordered,they wouldn't ship them separate later,and I really wanted the (wifes)mixer :lol: ;)
  • Big'unBig'un Posts: 5,909
    Nice job Zippy! Did the pasta take on the bomba flavor as well? I think I would have to make a double batch of that bombuccine casareccio fatto con olio di bomb, polpa di bomb, soprasata affumicato, cipolla e’ aglio fritto, prezzemelo fresco Italiano, vino bianco e’ formagio gratugiato: Because by the time I pronounced the name correctly,it would be time to eat again. Can't we just call it the "Zippy Goo".
  • "Sparky""Sparky" Posts: 6,024
    Can we call it something other than Zippy Goo? :sick: :lol:
  • ZippylipZippylip Posts: 4,482
    Thanks Big'un, & you can call it whatever you want, just give it a try ;) ; it really was tasty as all hell, the plain pasta did have a nice bomba flavor as I pulled a few out to test for doneness, there was a good bit of oil in there & the uncooked pasta was actually amber in color (didn't really come through in pix), I did learn something however, when you add oil to pasta dough it does behave differently, the rollers don't grab it like typical sticky pasta dough & pull it through, it made harder to roll out, but absolutely worth it
  • FidelFidel Posts: 10,172
    What a meal. I love the decanter too.
  • Nice decanter
  • FidelFidel Posts: 10,172
    Gotta go wide like that for the big reds. They like to breathe.
  • ZippylipZippylip Posts: 4,482
    Rod, that is one decanter you don't want to get bonked over the head with, weighs about 10 pounds empty
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