Tag Archives: pancetta

Risotto with Pancetta & Mushrooms

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This was simply delicious – nice subtle flavors that went together perfectly!

Ingredients:

1/2 medium onion, chopped

2 oz. cubed pancetta

8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms

1 1/2 c. Arborio rice

1/2 c. white wine

About 5 cups chicken broth

1/2 c. freshly grated parmesan cheese

Directions:

Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.

Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.

Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.

Stir in the Parmesan cheese until melted. Season with salt and pepper.

Brussel Sprouts & Pancetta

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This was super easy and very tasty.

Ingredients:

1 lb. brussel sprouts, trimmed and cut in half lengthwise

3 oz. diced pancetta

2 garlic cloves, minced

3/4 c. chicken broth

Directions:

Boil the brussel sprouts in salted water for about 4 minutes. Drain.

In a frying pan, brown the pancetta in some olive oil.

Add the garlic and cook until barely browned.

Add the brussel sprouts and brown them in the skillet.

Season with salt and pepper.

Add the broth and simmer until the broth reduces and coats the Brussel sprouts.

Baked Chicken Meatballs

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These were a little time consuming to make, but came out well. I like baking them – they cook a lot more evenly.

Ingredients:

1 lb. ground chicken

3 slices bread, soaked in milk

1 small onion – chopped

1 clove garlic – chopped

3 oz. diced pancetta

1 egg, beaten

1 T. chopped parsley

Directions:

Preheat the oven to convection 400. Saute the onion, garlic and pancetta in a pan until the onions have softened and begin to turn brown. Season with salt & pepper.

Squeeze the milk from the bread and chop the bread fine.

Place ground chicken, onion mixture, parsley, bread and egg in a bowl. Season with more salt & pepper. Mix well with your hands.

Line a baking dish with some aluminum foil. Spray some olive oil onto the foil to prevent sticking. Form the chicken mixture into meatballs, around 1/1/2 – 2 inches in diameter.

Place them in the oven for about 30 minutes. Serve plain or with some mustard or other sauce.

 

Spicy Baked Shrimp

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This was delicious on its own, but it would also be great over some linguini!

Ingredients:

3 large garlic cloves, minced

1 t. red pepper flakes

2 T. diced pancetta

2 T. capers, drained

1/4 c. chopped parsley

1 lb. shrimp, peeled and deveined

1/4 c olive oil

Lemon

Directions:

Preheat the oven to 450. Spray a baking dish with some olive oil spray. In a bowl, combine the olive oil, garlic, red pepper, pancetta, capers, and parsley. Add the shrimp and toss well.

Place the shrimp in the prepared baking dish. Season with salt and pepper and drizzle with a little olive oil. Bake, uncovered, for 10 minutes. Squeeze lemon juice over the shrimp before serving.

Meatloaf with Pancetta

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This meatloaf was so easy to make and really delicious and moist. The only problem is what to do with the rest of the evaporated milk! Any suggestions? This would freeze really well, too!

Ingredients:

1 lb. ground beef

1/2 chopped onion

10 oz. chopped mushrooms

3 oz. chopped pancetta

1 egg

1/2 c. breadcrumbs

1/4 c. evaporated milk

6 oz. grated mozzarella cheese, divided

Directions:

Preheat the oven to 350.

In a small pan, cook the pancetta until starting to crisp. Remove from pan, leaving some of the pancetta grease behind.

Add the onions and the mushrooms. Cook until all are softened.

Combine everything (but only half of the cheese) in a bowl and mix well (I use my hands for this! They are the best mixers around!).

Season with salt and pepper.

Place in a meatloaf pan and cook for about an hour.

Sprinkle the remaining cheese on top and place back in the oven until the cheese has melted.

 

Bok Choy with Pancetta

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This may sound kind of funny – an Asian vegetable with some Italian meat – but it works, so what the heck!

Ingredients:

Baby bok choy

Diced pancetta

Olive oil

Seasonings

Directions:

Slice the bok choy into tiny pieces.

Saute the pancetta in the olive oil until it begins to crisp up.

Add the bok choy. Season and cook until the bok choy has softened.

Broccoli with Pancetta

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I find that whenever a recipe asks for bacon, I substitute pancetta. My Trader Joe’s carries pancetta already cubed, so it makes for an easy addition. Pancetta is not as smoky as bacon nor as fatty. Plus it’s a lot easier to cook!

Ingredients:

Broccoli – separated into bite size pieces

Cubed pancetta to taste

Red onion, thinly sliced (I use a mandolin)

Seasonings to taste: I use some red pepper flakes and garlic powder

Lemon juice

Directions:

Brown the pancetta in a pan until it is slightly crisp. With a slotted spoon, remove it and set aside.

Add the broccoli and mix them up a bit in the pan. Top with the onions and let them cook, undisturbed, for a few minutes until the broccoli begins to brown.

Stir them up and add back the pancetta. Add your seasonings and continue cooking until the broccoli are tender crisp.

Remove from the heat and squeeze some lemon juice on them.