mommy2Alex
3 babies for me :)
Member since 5/05 6683 total posts
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Re: what can i make with pancetta ?
Here are some recipes I found on Epicurious.
LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES
Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."
12 ounces linguine
1/4 cup olive oil
6 garlic cloves, chopped
4 ounces sliced pancetta or bacon, chopped
1/4 teaspoon dried crushed red pepper
1 1/2 pounds cherry tomatoes
1 1/4 cups grated Pecorino Romano or Parmesan cheese, divided
1/2 cup chopped fresh basil, divided
Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
Makes 4 servings.
Bon Appétit
November 2005
Gerald Colapinto, Corona, CA
WHOLE-WHEAT LINGUINE WITH CAULIFLOWER, PANCETTA, AND PARMESAN
If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.
1 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
1/4 teaspoon salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets (8 cups)
1/4 lb sliced pancetta, chopped (1 cup)
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 1/2 cups reduced-sodium chicken broth
3/4 lb dried whole-wheat linguine
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
1/3 cup chopped fresh flat-leaf parsley
Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, then drain in a colander.
Stir cheese into sauce and simmer 1 minute.
Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.
Makes 4 main-course servings.
PENNE WITH PANCETTA AND TOMATO-CREAM SAUCE
Using the fresh-tasting canned diced tomatoes eliminates the chopping step. Serve with: Arugula and radicchio salad.
1/2 cup chopped pancetta or bacon (3 ounces)
1 tablespoon olive oil
2 garlic cloves, finely chopped
2 141/2-ounce cans petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves, divided
1 pound penne
Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.
Makes 4 servings.
Bon Appétit
January 2004
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