ROSEMARY FOCACCIA STUFFING WITH PANCETTA
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
ROASTED ASPARAGUS WRAPPED IN PANCETTA
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
- Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
- Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.
TOMATO SOUP WITH PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
- Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.
ROASTED ASPARAGUS WITH PANCETTA
Make and share this Roasted Asparagus With Pancetta recipe from Food.com.
Provided by PalatablePastime
Categories Ham
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Bend asparagus gently until it breaks at a natural point, and discard ends.
- Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
- Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
- Roast at 400F for 12 minutes or until done.
- Serve with lemon squeezed over asparagus.
Nutrition Facts : Calories 247.9, Fat 18.8, SaturatedFat 4.9, Cholesterol 14.7, Sodium 287.4, Carbohydrate 11.5, Fiber 4.7, Sugar 3.1, Protein 12.1
FLATBREAD WITH PANCETTA AND ASPARAGUS
Got this from the Cooking Light magazine April issue. This is so delicious! It says it makes 8 servings but I must admit that DH and I had no trouble eating the whole thing. Yum! Prep time includes rising time for the dough.
Provided by JillAZ
Categories Yeast Breads
Time 1h10m
Yield 1 flatbread, 8 serving(s)
Number Of Ingredients 12
Steps:
- To make dough:.
- Combine warm water(100 - 110 degrees) with yeast in a medium sized bowl; let stand 5 minutes.
- After it has proofed for 5 minutes, add 1 cup flour and 1/2 teaspoon salt to yeast. Stir to blend.
- Turn out onto a lightly floured board and knead until smooth and elastic.(about 8 minutes) Add additional 1/4 cup flour as needed to prevent the dough from sticking to your hands. This is a slightly sticky dough when finished.
- You can also knead in a stand mixer until smooth and it climbs up the dough hook.
- Place in a bowl that has been coated with cooking spray. Turn dough to coat top with spray. Cover and let rise about 45 minutes until doubled in size.
- To make topping:.
- Heat a small skillet over medium heat. Finely chop pancetta. Mince garlic clove. Add pancetta, garlic and thyme to skillet. Saute about 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon each salt and pepper. Set aside.
- Wash and trim asparagus. Unless you have extremely thin asparagus, slice in half or quarters lengthwise to make very thin pieces.
- preheat oven to 475 degrees.
- Punch dough down; cover and let it rest 5 minutes.
- Roll out onto a floured surface into a 10 inch circle. (mine ended up looking rather oblong but it still tasted great!).
- Place on a baking sheet that has been sprayed with cooking spray.
- Spread pancetta mixture evenly over the top. Place asparagus pieces over top. Sprinkle with mozzarella.
- Bake for 10-15 minutes until dough is golden brown on bottom. (the top doesn't get as brown).
- While it is baking, make shaves of parmesan cheese using a vegetable peeler.
- When flatbread is done, remove from oven and top with parmesan.
- Enjoy!
Nutrition Facts : Calories 100.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.5, Sodium 252.8, Carbohydrate 16.1, Fiber 1, Sugar 0.4, Protein 4.5
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