Cooking In, Quick PostKerry Alaric CheeseboroMay 19, 2013arugula, bacon fat, bells, campanelle, cheese, chicken, Cooking In, greens, ham, onion, Parmesan, pasta, pork, Quick Post, red, red onion, red onions, red pepper, red pepper flake, red pepper flakes, rendered, sautee, truffleComment

Morning Bells

Campanelle with Chicken | Truffle Ham, Arugula, Red Onions

I HAVE A THING I DO called Pot Luck Shopping. It basically means that, as opposed to normal protocol, I walk into a supermarket with absolutely no idea of what I'm going to buy while I'm there.

The hope/intent is to maybe come across an ingredient I have little if any experience with, and to inspire a sudden creativity of what I might make with whatever food catches my eye.

Alas, a box of dried campanelle (little bell-shaped pasta) piqued my curiosity enough for me to decide to mixed some sautéed chicken breast into, along with some (cheaper-than-expected) truffled ham which, like the campanelle, was a food I had never cooked with before.

Once home, the cooked, drained campanelle was stirred into the pot where the diced chicken was sautéed in rendered bacon fat with some red onion until the pasta started to be slick with the oil.

In then stirred in chopped truffle ham, fresh arugula, some more of the red onion and red pepper flakes, finishing the dish by turning of the heat and stirring in some butter and grated parmesan and letting that melt into a slight sauce from the residual heat.

Because of the crazy sleep hours, I was enjoying this otherwise hearty meal before it was even 9 a.m. But to surprise and reward myself with this delicious morning dish was a great way as any to "ring in" the day.