What to do with pancetta?

[buckytom]

i picked up a beautiful hunk of pancetta at the store the other day. not too lean, not too fatty, around 3 lbs.

i was wondering what everyone's favourite way of enjoying it? any recipes to share?

i'm looking for something that really accentuates it's porkiness.

[Lefty]

I use them in my italian meatloaf. Diced into small peices, fried in evoo and mixed into the meatloaf mix and seasoned with oregano, basil, thyme and s&p to taste. I will look for the recipe for you when I get home.

[joec]

You can use it in recipes that call for bacon in many cases. It is salt cured pork belly really.

Here is one I've tried and liked a lot from FN.

Brussels Sprouts with Pancetta - Giada De Laurentiis


1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Makes 4 servings.

[pugger]

Also good sprinkled on creamy soups (cooked of course), used on a squash soup at a couple of thanksgivings :chef:

[Lefty]

Thanks JoeC, you just gave me a great substitute idea for bacon in my mac salad. :thumb:

[Lauren]

i picked up a beautiful hunk of pancetta at the store the other day. not too lean, not too fatty, around 3 lbs.

i was wondering what everyone's favourite way of enjoying it? any recipes to share?

i'm looking for something that really accentuates it's porkiness.
slice and fry crispy then make a Plt with avocado on a crossant or callah bread..cut into chunks then fry and add to your mixture for bisquits makes wonderful bisquits for any meal..I love a touch of plum or lavender honey on them..make some toast, fry an egg, get a slice of american cheese,pile every thing on your toast slathered with butter..Yuuuuummmie breakfast sandwich with cottage fries or a bowl of fruit.
Lauren

[Lefty]

I just remembered growing up in NYC my dad would stop at this italian bakery and pick up this round braided loaf of bread the had pancetta and parmesan cheese and a hint of black pepper. This bread was so good the 5 of us would devour it in the parked car. I would give a weeks pay for a fresh warm loaf of this wonderful bread.

[GrantsKat]

I just remembered growing up in NYC my dad would stop at this italian bakery and pick up this round braided loaf of bread the had pancetta and parmesan cheese and a hint of black pepper. This bread was so good the 5 of us would devour it in the parked car. I would give a weeks pay for a fresh warm loaf of this wonderful bread.

OMG I had forgotten about that bread till now!!!!! We also would eat the whole dang thing immediately!!! Thanks for reminding me, I have to try to find a recipe for it!!!!!!!!! Yummy!

[High Cheese]

You can use it in recipes that call for bacon in many cases. It is salt cured pork belly really.

Here is one I've tried and liked a lot from FN.

Brussels Sprouts with Pancetta - Giada De Laurentiis


1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Makes 4 servings.

+1 for the Brussels Sprouts. We use Guy Fieri's recipe. Friggin' ROCKS!

[Lefty]

OMG I had forgotten about that bread till now!!!!! We also would eat the whole dang thing immediately!!! Thanks for reminding me, I have to try to find a recipe for it!!!!!!!!! Yummy!
If you find a recipe please share it. Thx

[buckytom]

yes, thanks. i'll look for it.

and thanks to all who responded. good ideas.:chef:

[AllenOK]

This is just a quickie search on my HDD, with about half of the hits. The Pancetta Port dressing is a commercial yield. I think it makes about a quart, maybe 3 pints. You may want to reduce it down. Serve warm over spinach salad.

Pancetta and Port Wine Dressing
Yields:
From: TCC Files

½# onions, small dice
1# pancetta, small dice
1 c water
1 pt cider vinegar
½# sugar
¼ oz salt
½ t white pepper
1 c port wine
2 oz cornstarch mixed with 1 c water

Sauté the pancetta until it begins to caramelize. Add the onions and sweat until transparent. Add the water, vinegar, sugar, salt, pepper, and port wine. Bring to a simmer, scraping flavor bits off the bottom of the pan. Bring to a boil. Add the cornstarch slurry to thicken. Cool and reheat in small batches. Hold on the line for service.

Gnocchi and Tomato Pancetta Sauce
Yields:
From: www.chef2chef.com

For the gnocchi:
2 russet potatoes
3 c flour; (3 – 4)
For the Tomato Pancetta Sauce:
olive oil
8 slices pancetta; chopped (thick bacon)
½ t red pepper flakes
¼ c fresh Italian parsley; chopped
-or- 1 T dried
2 cloves chopped garlic; (2 – 3)
Two 28 oz cans whole Italian plum tomatoes
salt

Boil the potatoes until fork tender (not mushy). As soon as they are done, remove from the water and place in a dish. Remove the skin from the potatoes using a sharp knife or fork. Cut the potatoes into pieces and process the peeled, hot potatoes through a food mill using the medium disk.
Place a mound of flour, about 2 ½ c to start, on your work surface (a floured board). Place all of the processed potatoes on top of the flour. Knead the flour/potato mixture with your hands until the dough is smooth; free of lumps, but yet still a little sticky. This recipe does not lend itself to making the dough in the food processor or mixer. Keep adding flour as necessary to obtain the desired consistency. The amount of the flour needed depends on how much water is in the potatoes, the moisture in the air, etc. Sometimes it can take up to 4 c to obtain the right consistency. Keep kneading until it is right.
After kneading the dough, place it under a dry kitchen towel to keep it warm. Immediately start making the gnocchi. This dough must be used right away. Cut a small piece off of the dough. Roll the piece into a “log” that is approximately 12 – 16” long. The log should be about ½” in diameter. You do not want it too wide or the gnocchi get too "fat." Cut the "log" into pieces about 1” long. You will end up with about 12 -16
gnocchi per log. The next step is to form the gnocchi.
Take a fork in your left hand (if you are right handed), and hold it straight up with the tines facing towards the ceiling. With your index finger of your right hand, take 1 piece of gnocchi (the 1” pieces that you cut above), and starting at the top of the fork, roll the piece down the inside tine of the fork. This should be done with firm pressure (not too firm as to smash the gnocchi, but firm enough to roll the piece down the fork and leave an indentation on the gnocchi). When you get to the base of the tines, release the gnocchi and let it drop to a floured tray. The “completed” gnocchi should be marked with the fork tines on 1 side of it and have a slight indentation from your index finger on the other side of it. This shape and marking allow the pasta to "catch" the sauce when you serve it.
Proceed with all of the dough and make each piece as directed. This goes very fast once you get the hang of it. Let the pasta sit on the floured trays on you counter until ready to serve. However, serving time should be within 4 to 5 hours of making the gnocchi. Otherwise they will dry out and get tough.
To serve, boil the gnocchi in lots of boiling, salted water. As soon as the pasta rises to the top, it is done. (This is also very quick). Drain the cooked gnocchi in a colander or strainer. Place the cooked pasta in a serving platter and top/mix with the sauce.
TOMATO/PANCETTA SAUCE: Heat olive oil in saucepan over medium heat until hot but not smoking. Add the chopped pancetta, red pepper flakes and parsley. Cook until the pancetta is cooked through and is slightly brown. Add the garlic; cook for another 2 minutes.
Process the tomatoes with their juice in the food processor. Pulse the tomatoes briefly until they are coarsely chopped. You do not want them to puree. Add to the cooked ingredients in the saucepan. Add salt to taste. Continue cooking on a low simmer for about 1 hour until the sauce has reduced and is somewhat thicker. You can keep cooking this for up to 3 hours. The longer you cook it, the thicker and richer it becomes. If you cook it too long, add water to reduce the thickness and you reach the desired consistency.

I'm not totally sure where I got the veal recipe, but since it calls for Emeril's Essence, it's probably a safe bet it came from the Food Network site.

Veal Chops Stuffed with Mascarpone, Pancetta, and Caramelized Onions
Yield: 4 servings

2 t olive oil
4 oz pancetta, diced
2 c coarsely chopped yellow onions
1 T + 2 t minced garlic
1 T + 1 t minced fresh thyme
8 oz mascarpone cheese
¼ t salt
¼ t freshly ground black pepper
four bone-in, double-cut veal loin chops, 12 - 14 oz each
2 t Emeril’s Essence
2 T vegetable oil
1 ½ T unsalted butter
1/3 c minced shallots
½ c dry red wine
1 ½ c veal stock
1 T chopped fresh parsley leaves
1 c water
1 c orange juice
½ onion, chopped
1 bunch asparagus (~ 16 spears), trimmed

Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
In a sauté pan over medium heat, add the olive oil and, when hot, add the pancetta. Cook, stirring frequently, until crispy, 4 to 6 minutes. Remove the pancetta from the pan with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are very soft and are caramelized around the edges, 10 to 12 minutes. Add 1 T of the garlic and 1 T of the thyme and cook for 1 minute. Remove from the heat and cool slightly.
In a mixing bowl combine the pancetta, cooled onion mixture, and mascarpone. Mix gently but thoroughly. Season, to taste, with salt and pepper.
Using a sharp knife, make an incision into a veal chop near the top of the bone. Following the curve of the bone, cut a pocket, about 3” long into the side of each veal chop, making sure not to pierce the other side. Stuff each chop with ¼ of the pancetta-onion-cheese mixture. Repeat with remaining veal chops and stuffing mixture. Season both sides of each chop with the Essence.
Heat a large sauté pan until hot. Add the vegetable oil and, when hot, add the chops and cook until golden brown, 3 to 4 minutes on each side. Transfer the chops to the prepared baking sheet and roast for about 15 minutes for medium rare. Remove from the oven and let stand for 5 minutes before serving with the sauce.
While the chops are searing, begin the pan sauce: heat ½ T of the butter in a medium sauté pan until foamy. Add the shallots and cook, stirring until soft, 3 minutes. Add the remaining 2 t of garlic and 1 t of thyme and cook, stirring, until fragrant, 1 to 2 minutes. Add the wine and simmer until reduced by 2/3 about 5 minutes. Add the stock and parsley and continue to simmer until sauce has reduced to a thickness that coats the back of a spoon, about 5 minutes longer. Remove from the heat, add the remaining tablespoon of butter and whisk or swirl to combine. Adjust seasonings with a pinch of salt. Serve immediately or keep warm but do not allow sauce to boil.
While the sauce is reducing, make the asparagus: combine 1 c water, orange juice, and onions in a medium skillet. Bring to a boil and add asparagus. Simmer until tender, about 1 to 2 minutes. Drain asparagus and serve with veal.

Grilled Atlantic Salmon with Morels and Pancetta
Yield: 4 Servings
From: www.chef2chef.com

1 # fresh morel mushrooms; (or ¼# dried)
2 shallots; minced
1 clove garlic; minced
10 T butter, in all, cut into pieces
1 c dry sherry
-or- Madeira
4 pieces salmon fillets (6 oz each), skinned
olive oil
salt and freshly ground pepper
16 green onions; cut into ¼” pieces
4 T pancetta; cubed and trimmed

Soak fresh morels in cold water for 15 minutes; dried ones until reconstituted. Drain, pat dry and trim stems. Cut larger mushrooms in half.
Heat oven to 500°F. Sauté shallots and garlic in 2 T of butter over low heat until soft. Add morels, turn up heat and cook 1 minute. Add sherry and reduce by half. Whisk in remaining butter, working on and off the heat, until it is emulsified.
Heat a grill or ridged grill pan. Brush salmon fillets with oil and season with salt and pepper. Transfer salmon to a large pan and cook in the oven for 5 to 10 minutes.
Heat a medium-size, heavy frying pan over high heat. Add a few T olive oil. Add green onions and pancetta. Cook briefly, shaking the pan to prevent frying. Add morel mixture and mix. Season lightly.
Place a salmon fillet in the center of a warm dinner plate. Spoon morel mixture over the top and around the sides.

Don't forget Pasta Carbonara!

[lilylove]

Dice it up and use it in place of bacon with green beans and onions

or slice thin and roll it up with swiss cheese in chicken breasts

[QSis]

I'd smoke it, and THEN have a PLT.

Lee

[PanchoHambre]

Filletto DiPmodoro works great if your looking for simple and quick

[lilylove]

Pancho..do you have TNT recipe?

[PanchoHambre]

nope.... that's one of Mom's regular dishes LOL I can try to get it next time I talk to her... but she is oddly protective of her recipes.... she needs to entice me to visit somehow!

[lilylove]

Well, I'll keep my fingers crossed that you can "borrow" it from her!

[QSis]

I had to look that up, Pancho, as I've never heard of it.

So far, all the recipes I've found were made with proscuitto. Call your mom and tell her we need her recipe!!

Lee