Chef de Cuisine Dan Blanchard
Bistro Bella Vita
Grand Rapids, Mich.
Campanelle, which means bell in Italian, gets its name from the pasta's resemblance to a bell-shaped flower. At Bistro Bella Vita in Grand Rapids, Mich., chef Blanchard serves the cooked pasta layered with flavor from a combination of charred onions, herbaceous scallions, aromatic chilies and tangy, creamy goat cheese.
1 med. yellow onion
4 tbsp. olive oil
5 oz. campanelle pasta
2 tsp. minced fresh garlic
1 oz. white wine
4 oz. crumbled goat cheese
2 bunches scallions, chopped
¼ cup Calabrian chilies, diced
Sea salt and fresh cracked pepper, to taste
1. Cut yellow onion into large slices and light coat with about 1 tablespoon olive oil. Grill onions until lightly charred. Cool onions; roughly chop and set aside.
2. Cook the pasta in boiling water until al dente; drain.
3. Meanwhile, heat remaining 3 tbsp. olive oil in saute pan. Add garlic and lightly sweat. Stir in white wine. Add cheese, scallions, chilies and reserved chopped onions.
4. Remove pan from heat. Add cooked, drained pasta to the pan and gently stir. Check seasoning and divide between 4 bowls. Finish with sea salt and fresh cracked pepper.
Photo courtesy of National Onion Association