So, I hopped the train to the markthalle in Stuttgart again to pick up pancetta. (Just have to add that I can't think or say markthalle without an immediate mental HOLLA!. Because I'm pretty hood like that.) While there, I spotted beautiful salad greens strewn with flowers and just had to pick some up, too.
This recipe is SO easy. Click through for the entirety, but it can be summed up in about two sentences. Dice the pancetta and throw it and the rinds into an oven dish with a few tablespoons of garlic infused olive oil. Let those crisp up at 500° F (260° C) while the linguini cooks. Throw it all together and cut some parsley over the noodles. Finito. Ok, that was three sentences. Easy, no?
We whisked together some basil infused olive oil with balsamic vinegar and DONE.
Ahhh it was so good.
I also spotted some fresh, handmade Turkish Delight (lokum, here) and had to have that. Everybody else did too. Before dinner. Before I even took my picture. It was so soft and fresh and really I can't blame them.