Recipe: Smoked Pancetta and Scallion Aioli
Do you feel like having an absolutely amazing sandwich experience? Me too! Great minds think alike! I found some smoked pancetta while I was picking up groceries the other week and was a little ashamed of myself that I had never used it before.
So, what’s the difference between smoked pancetta and bacon? Good question! The pancetta goes through a similar smoking process to bacon, but is cured differently first. The more you know!
At any rate, this aioli is great in a simple tomato and cucumber sandwich or keep it plain simple and dip into it with some celery and carrot sticks.
What you’ll need…
1 tbsp canola oil
1/2 cup smoked pancetta (diced)
2 scallions (thinly sliced)
1 lemon (zest and juice)
1/3 cup light mayonnaise
1/4 cup sour cream
1 tbsp grainy dijon mustard
2 tsp ground black pepper
1 tsp Frank’s Red Hot Sauce
Heat the canola oil in a medium pan on medium-high heat and cook the smoked pancetta until crispy, about 5 minutes. Remove from pan and place onto paper towel to absorb excess oil and let cool for 10 minutes.
Place pancetta and remaining ingredients in a medium bowl and mix well with a spoon or fork. Let chill in the refrigerator until you’re ready to spread. Will keep for up to one week.
Yields 1 1/4 cups aioli
Total cook time…15 min