Rhenish-Hessian Lisogni with a Twist

Ingredients

In this adaptation of Lisogni, we incorporate Rhenish-Hessian ingredients and flavors to create a unique twist on the traditional Italian dish. The original Italian version typically uses ingredients such as tomatoes, garlic, and olive oil, whereas our Rhenish-Hessian Lisogni incorporates Rhenish-Hessian wine, onions, and bacon to infuse the dish with the distinct flavors of the region. We alse have the original recipe for Lisogni, so you can check it out.

• 250g (8.8 oz) fresh pasta 250g (8.8 oz) fresh pasta
• 150g (5.3 oz) bacon, diced 150g (5.3 oz) bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 200ml (6.8 fl oz) Rhenish-Hessian wine 200ml (6.8 fl oz) Rhenish-Hessian wine
• 200ml (6.8 fl oz) heavy cream 200ml (6.8 fl oz) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish Fresh herbs (such as parsley or chives), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the fresh pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. 3.
   In the same skillet, add the chopped onion and cook until translucent.
4. 4.
   Pour in the Rhenish-Hessian wine and let it simmer for a few minutes until the alcohol evaporates.
5. 5.
   Stir in the heavy cream and butter, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens slightly.
6. 6.
   Add the cooked pasta to the skillet and toss until well coated with the sauce.
7. 7.
   Serve the Rhenish-Hessian Lisogni hot, garnished with crispy bacon and fresh herbs.

Treat your ingredients with care...

• Bacon — For a smokier flavor, you can use smoked bacon instead of regular bacon.

Tips & Tricks

• To add a touch of sweetness, you can caramelize the onions before adding the wine.
• For a lighter version, you can substitute half of the heavy cream with milk.
• Experiment with different herbs such as thyme or rosemary to enhance the flavor profile.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the butter before adding the wine and cream.
• Serve the Lisogni with a side of fresh salad to balance the richness of the dish.

Serving advice

Serve the Rhenish-Hessian Lisogni as a main course, accompanied by a side of fresh salad or steamed vegetables. Pair it with a glass of Rhenish-Hessian white wine to complement the flavors of the dish.

Presentation advice

Present the Lisogni in individual serving bowls, garnished with a sprinkle of fresh herbs and a few crispy bacon bits on top. This will add visual appeal and showcase the different layers of flavors in the dish.