Category: Pancetta

Kale, Apple and Pancetta Salad

6/24/2020

Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired

Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
Garnish with the crispy pancetta and serve.

0 Comments

Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

10/9/2019

0 Comments

Serves 4
2 medium eggplant
12 oz. chopped pancetta
1 small clove of garlic, pressed or minced
1 leek, white part only, halved and thinly sliced
½ cup bell peppers, diced
1 cup tomatoes, diced
½ cup dry white wine
1 cup shredded cheddar cheese
3 tablespoons shredded parsley

Preheat oven to 375°.
Halve each eggplant. Scoop out the insides and dice. Retain the eggplant shells on the side.
Heat a large saucepan. Add the pancetta and cook until it releases its drippings but is not yet crispy. Using a slotted spoon, drain the pancetta and set aside. Pour off all but 2 tablespoons of the drippings in the saucepan.
Add the leeks, garlic and the peppers to the saucepan and sauté until softened and translucent, stirring occasionally.
Add the diced eggplant and the tomatoes. Mix well, then add half the wine. Sauté about 2 to 3 minutes while stirring. Add the remaining wine as needed to keep the mixture moist.
Remove from the heat and let cool slightly.
Add the pancetta back pan and blend it to the mixture.
Sprinkle a little of the shredded cheese into each of the four eggplant shells.
Spoon the mixed vegetables into the eggplant shells and top with the remaining shredded cheese.
Sprinkle a little of the parsley on top of each shell.
Place in the oven and let bake for 20 to 25 minutes.
Garnish each shell with the remaining parsley and serve.

0 Comments

Kale, Apple and Pancetta Salad

Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

Archives

Home

Weekly Update

Vendors

Directions

Contact Us