Tag Archives: pancetta

ENDIVE AND PANCETTA SALAD

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  • ½ POUND CURLY ENDIVE, CLEANED AND CUT INTO LARGE PIECES
  • 4 OZ. PANCETTA FINELY CHOPPED
  • 3 GARLIC CLOVES
  • 10 SPRIGS ITALIAN PARSLEY, LEAVES ONLY, FINELY CHOPPED
  • 2 T. olive oil
  • Salt and pepper

Soak endive in bowl of ice for ½ hour.  Drain and dry. Place
oil in medium skillet.  When warm, add chopped pancetta, garlic and parsley until all the fat in the pancetta is rendered-about five minutes.  Stir constantly with
wooden spoon.  Season with salt and pepper.  When ready immediately pour over
endive, mix well and serve.  You can use Kale or arugula with this also, but the endive is the best.

PASTA ORECCHIETTE CON CECI

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  • 1lb. orecchiette

  • 6 oz pancetta cubed

  • 1 small onion, chopped

  • ¼ cup olive oil

  • 12 oz spinach

  • 12 oz ceci beans (if canned, rinsed well)

  • Parmigiano, grated

  • Salt and pepper

Start onion and olive oil over medium heat, adding the pancetta soon after and cook together until lightly golden.  Add the spinach and cook until wilted.  Once spinach is cooked down and its liquid mostly evaporated, add the ceci and salt and pepper to taste.  Meanwhile, cook the pasta until one minute before al dente and drain, reserving 1 cup of cooking water.  Add pasta to ceci mixture and cook for one minute, adding the cooking water until mixed through and hot (about 1 minute).  Serve immediately, sprinkled with parmigiano.

PASTA RIGATONI ALLO ZAFFERANO E PISELLI E RADICCHIO

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  • 1 lb rigatoni

  • 1.2 cup olive oil

  • 8 oz. green peas defrosted

  • 6 oz. pancetta cubed

  • 1 onion diced

  • 1 small radicchio sliced thickly

  • 1 t. saffron

  • Salt and pepper to taste

  • Grated parmesan cheese

In a large skillet, sauté the onion until translucent, then add the pancetta.  Cook until the onion is golden brown and the pancetta is cooked through.  Add the peas and cook over medium heat for a couple of minutes, and then add the radicchio, cooking until wilted.  Add salt and pepper.  Meanwhile, cook the pasta until 1 minute shy of al dente and drain, reserving 1 cup of the cooking liquid.  Into the reserved cooking water add the saffron and stir until bright yellow.  Add the pasta to the pea and radicchio mixture and then mix in the saffron water.  Stir until hot, and serve immediately with a sprinkle of parmesan cheese.  Serves 4+.

ARUGULA SALD WITH OLIVES, PANCETTA & PARMESAN (DESMOND)

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  • 6 thin slices of pancetta (about 1/3 of a 3 ounce package                             

  • 1 ½ T. extra virgin olive oil

  • 1 T. fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted and halved

  • Parmesan cheese shavings

Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp .  Do not turn.
About 8 minutes. Transfer to paper towels to drain.  Wisk oil and lemon
juice in a small bowl.  Season dressing with salt and pepper.  Place arugula and
olives in medium bowl; toss with dressing. Divide salad between plates.  Top
with pancetta slices and Parmesan shavings.
THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.

CAESAR SALAD WITH PANCETTA

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  • ¾ pound Pancetta

  • 2 pints cherry tomatoes

  • Olive oil

  • Salt and pepper

  • 2 large heads Romaine lettuce

  • 1 cups freshly grated Parmesan cheese

  • Dressing:

  • 1 extra-large egg yolk at room temperature

  • 2 t. Dijon mustard

  • 2 large garlic cloves, chopped

  • 8-10 anchovies fillets

  • ½ cup freshly squeezed lemon juice (3 lemons)

  • 2 t. kosher salt

  • ½ t. freshly ground black pepper

  • 1 ½ cups olive oil

  • ½ cups freshly grated Parmesan cheese.

Brown Pancetta.  Heat 400 degrees. Place tomatoes on baking sheet and coat with oil. Salt and pepper.  Roast 1-15 minutes until soft. 

Dressing:  place egg, mustard, garlic, anchovies, lemon juice, salt, pepper in bowl.
Process.  Add oil slowly wisking all the time.   Add ½ cup cheese and wisk. Toss lettuce with enough dressing to moisten well.  Add 1 cup grated
cheese.  Place lettuce on plates.  Divide pancetta and roasted tomatoes.

ARUGULA SALAD WITH OLIVES, PANCETTA & PARMESAN (DESMOND)

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  • 6 thin slices of pancetta (about 1/3 of a 3 ounce package                             

  • 1 ½ T. extra virgin olive oil

  • 1 T. fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted and halved

  • Parmesan cheese shavings

Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp .  Do not turn.
About 8 minutes.  Transfer to paper towels to drain.  Wisk oil and
lemon juice in a small bowl.  Season dressing with salt and pepper.  Place
arugula and olives in medium bowl; toss with dressing.  Divide salad between plates.  Top with pancetta slices and Parmesan shavings.  THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.