Does anyone have any pancetta recipes?!
http://www.elise.com/recipes/archives/00...
Answers: try this one
http://www.elise.com/recipes/archives/00...
This is SOOOO yummy!!
FETTUCCINE WITH SHRIMP, PANCETTA, AND
WHITE WINE
6 tablespoons butter
1 shallot, chopped
1 clove garlic, chopped
20 shrimp
1 cup white wine
1? cups heavy cream
1 tablespoon flour
1? cup Parmigiano-Reggiano cheese
1 package pancetta, lightly crisped
1 lb fettuccine, cooked
Melt butter in a pan, add shallot and garlic. Sauté for one minute then add shrimp. When shrimp is half cooked, add wine to the pan.
When the shrimp is cooked, remove it from the pan. Whisk in heavy cream and flour.
Bring to a boil and simmer until the sauce is slightly reduced and thickened.
Put shrimp and pancetta in sauce. Add in the pasta and 1 cup of the Parmigiano-Reggiano. Stir until the pasta is coated with sauce.
Top with the rest of the cheese.
FRESH KALE WITH PANCETTA AND GARLIC
1 lb kale, washed well
2-4 oz pancetta
6-8 cloves fresh garlic
olive oil
1/4 cup water
1/2 teaspoon better than bouillon ham flavor
1/2 teaspoon better than bouillon mushroom flavor
freshly-ground black pepper.
Wash the kale thoroughly to remove any grit. Drain well. Trim off tough stems. Chop coarsely or tear into strips.
Lay the pancetta round on a cutting board and cut into thick slices. (Cutting thicker will help with removal if you don't care for so much of it in the final dish.)
Slice the garlic thinly or chop. I prefer fairly thick slices as I like a variety of flavor in each forkful.
In a deep pot with a tight-fitting lid, put just enough olive oil to cover the bottom. Place the pot on a medium-hot range and heat until oil is hot (a drop of water will sizzle). Add the pancetta slices, cook and stir enough to make sure all sides have been on the hot surface for at least a few minutes but are not browned. Add the garlic and stir to coat with oil. Cook just until the garlic is translucent. Add the water and simmer for about 5 minutes to diffuse the flavors. Add the Better Than Bouillon, stirring well into the liquid to dissolve. The liquid should be slightly thick.
Add the kale, stir from the bottom to coat the kale in the cooking liquid. Cover and allow to cook, removing the lid and stirring every few minutes to distribute the flavors. Cooking time will depend on the age and toughness (and variety) of the kale, but generally 8-12 minutes is enough. Watch the heat and turn it down or add a little more water if it seems to be getting dry before the leaves are tender. Near the end of cooking, add 2-3 turns of freshly-ground black pepper to the kale and stir in well.
Cover and continue cooking until tender enough for your palate. Before serving, give it all a final tossing to cover the leaves with the seasonings.
Variations: I sometimes cut the BTB back a bit and add a little Cajun seasoning - Chef Paul Prudhomme's Vegetable Magic is excellent for this. I have also enjoyed adding a little fresh hot Serrano pepper from my garden (finely chopped and added just before the garlic) if I want a little more zing.
GRILLED PANCETTA WRAPPED SCALLOPS
SCALLOPS:
5-6 sea scallops (cleaned)
5-6 thin slices pancetta bacon
RAVIOLIS:
2 tbsp. carrot, shredded
2 tbsp. celery, fine dice
2 tbsp. red cabbage, fine julienne
2 tbsp. zucchini, fine julienne
2 tbsp. yellow squash, fine julienne
1/4 c. Parmesan cheese, grated
1 c. ricotta cheese
2 cloves diced garlic
2 tbsp. parsley
1 tbsp. salt
1 tbsp. pepper
1 lg. prepared egg pasta sheet 9", cut in 1/2
SAFFRON BUTTER SAUCE (REDUCTION):
Pinch of saffron
3-4 peppercorns
1 bay leaf
1 shallot, fine dice
1/4 c. white wine
1/4 c. champagne vinegar
SAUCE:
1/2 c. heavy cream
8 tbsp. softened butter
Juice of 1 lemon
1 tbsp. salt and pepper
GARNISH:
1 crisp leaf of radicchio lettuce
SCALLOPS: Wrap pancetta securely around each scallop. Season with salt, pepper and olive oil. Grill until scallop is no longer opaque and bacon is golden brown.
RAVIOLI: Sauté all of the vegetables and garlic until tender and cool. In a large mixing bowl combine cheeses, parsley, salt and pepper. When vegetables are cooled fold into cheese mix. Spread pasta sheet out on work surface and drop by teaspoon of cheese mix 2" apart. Place other 1/2 of sheet on top of prepared sheet and cut into raviolis and crimp. Drop into boiling water until tender, about 2 minutes.
SAFFRON BUTTER SAUCE: Put all of the reduction ingredients into a saucepot and reduce until almost dry. Add cream and reduce by half. Turn down heat and slowly add softened butter until a smooth consistency is achieved. Strain and flavor with lemon juice, salt and pepper.
PLATE PRESENTATION: Arrange raviolis on bottom of plate, place scallops alternately between raviolis and spoon butter sauce over entire dish. Garnish with chiffonade of radicchio.
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.
Here's one:
***Shells with Crispy Pancetta and Spinach***
Shells:
1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Sauce:
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
For the sauce:
Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.
Pancetta is italian style bacon use it as you would any other bacon.