Pancetta is Italian bacon made from pork belly cured with salt, pepper, and other spices and air-dried up to four months, tightly rolled in a cylinder.
Boston Baked Beans with Pancetta
Pancetta and maple syrup lighten the flavor of these otherwise traditional baked beans.
Pancetta -Feta Red Cabbage
Make this warmed salad as a side dish for roasted meat or chicken. The dressing brings tang and the baconlike pancetta adds a salty flavor. Add the feta, and the blend is mouthwatering.
Gnocchi with Tomatoes, Pancetta & Wilted Watercress
We use just a touch of pancetta --cured Italian-style bacon--to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner.
Watermelon: Why Not Eat it All Day Long?
listed above. For example, under salads , you’ll find a Greek Salad with feta, olives, and watermelon, plus one for a pancetta -vinaigrette-watermelon combination. Cocktails are upgraded with a Watermelon Daquiri and a Gin and Basil watermelon drink
Chicken Thighs with Orzo: Dinner for $10
recipe is really something to crow about. Not only do you get chicken thighs in all their juicy glory, they’re simmered in pancetta drippings, which makes them even better. Add to that tender orzo, diced tomatoes and the happy bite of kalamata olives (plus the
The Great Flank Steak Roulade Experiment
I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success. Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in. The only thing I hadn’t considered was the appearance, and that ended up being my only real complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad case of split ends. As I mention in the video, we may try and wrap the meat with some type of protective layer, and by protective, I mean fatty. Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later. Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you’re ready to roll. Enjoy! Ingredients: 1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!) salt and pepper to taste 1 tbsp black currants 1/4 cup plain breadcrumbs 2 tbsp chopped Italian parsley 1 ounce pancetta , slice into thin strips 2 tbsp finely-grated Parmigiano-Reggiano cheese For the braising liquid, I used: 3/4 cup white wine 3 cups tomato sauce 2 cups chicken broth 1 bay leaf enough water to just cover
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Roast Chicken with Fig-and-Pancetta Stuffing
stuffing, so that you have more figs and pancetta , and less bread. Our recommendation ..... slices of whole wheat bread, 10 ounces of pancetta , and 10 ounces of Black Mission figs, so that the stuffing has stronger fig and pancetta flavors. Ingredients 1 capon (8 to
chopped parsley Salt and pepper to taste Pam 1/3 c chopped pancetta or thick cut bacon (about 1 1/2 ounces) 1/4 c finely chopped ..... and pepper. Heat a skillet and spray with Pam then sauté pancetta 3 minutes. Add onions and garlic and continue cooking another
2 1/2 oz pancetta , cut into pieces 1 inch long and 1 ..... to keep warm while making sauce. Cook pancetta in now-empty skillet over low heat ..... until crisp, about 5 minutes. remove pancetta with slotted spoon and transfer to paper