pancetta Archives - Passion for Pork

Recipe: Pancetta & Poached Egg Carbonara

Posted on April 17, 2016May 9, 2016 by Sharman

I recently bought the most beautiful piece of pancetta at ACME Meat Market they made using Country Accent‘s Mangalitsa pork. When I took it home and crisped up some pieces in a frying pan I knew it would be perfect for a carbonara pasta dish. I’ve also been playing around with my new sous vide machine and thought it could be nice to have a soft-poached egg served on top rather than mixed into the cream sauce in the traditional way.

If you don’t have a sous vide machine don’t worry – a classic soft poached egg done in water the old-fashioned way will produce the same result. Visit ACME Meat Market or your neighbourhood butcher to source local pancetta.

What you’ll need…

150 g pancetta, diced

1/2 cup heavy cream (35%)

4 eggs

1/4 cup grated parmesan cheese, plus more for garnish

1 shallot, diced

3 cloves garlic, minced

200 g fettuccine

2 tbsp of fresh basil or parsley, chopped

ground black pepper, to taste

Directions:

If using a sous-vide machine, place four eggs in 63 C for 45 minutes.

In a large saucepan over low-medium heat, cook pancetta for 3 minutes. Add the garlic and shallots and continue to cook until shallots are transparent, approximately 3-5 more minutes. Add the cream and reduce to low to just keep warm.

Cook the fettuccine according to package directions until al dente.

Meanwhile poach your eggs.

Drain pasta and add to cream sauce; mix to coat noodles. Add parmesan and season with black pepper to taste.

Dish out four portions of pasta to each bowl and top with poached egg. If using sous vide eggs – gently crack eggs onto the top of the pasta. Top with fresh herbs, optional extra parmesan and serve immediately.

Chef Massimo Capra’s Old Fashioned Roasted Quails with Pancetta

Posted on November 9, 2015December 15, 2015 by Sharman

Chef Massimo Capra treated guests at the first and second package at this year’s Fairmont Jasper Park Lodge Christmas in November to a culinary session filled with bold flavours, pasta making tips, and more than a few good laughs.

Chef Capra encouraged guests to go outside their comfort zone and try introducing quails to their holiday menu this season. The recipe is easy to follow, yet this delicate looking bird wrapped in pancetta makes for a high impact dish on a plate – your guests will think you spent all day in the kitchen.

Try your local butcher or the Italian Centre for quail, and source locally produced pancetta at your local butcher shop or Valbella Gourmet Foods, from Canmore, whose products are also available at Sunterra Market.

Old Fashion Roasted Quails with Pancetta
Recipe courtesy of Chef Massimo Capra

serves 4 portions

8 quails, washed and dried (boneless quails also work well)
16 slices pancetta
1 bunch rosemary
salt and pepper to taste

8oz white wine
1 cup white onion, julienne
10 cloves garlic
2 oz olive oil
2 oz butter

Season the quails with salt and pepper inside and out, stuff a piece of rosemary inside each of them and cover clove of garlic, wrap each quail with pancetta.

Cover the bottom of a baking dish with the onions, sprinkle some oil and butter, and lay the quails on top.

Start the cooking on top of the stove and then place the pan in a preheated oven at about 375F for 10 minutes.

Sprinkle the wine over the quails and let cook for another 20 minutes. To prevent from burning the quails cover with tin foil. Remove the birds and retain the sauce. If needed simmer down the sauce until creamy. Adjust the seasoning and keep aside.

Clams with White Wine and Smoked Pancetta Broth

Posted on August 31, 2015December 15, 2015 by Dan Clapson

Whenever you’re making clams or mussels at home, I find that adding in a handful or two of chopped pancetta (or any other cured pork product like bacon or Italian chorizo) helps add a nice depth to whatever kind of liquid you’re cooking them in.

This is perfect dish for sharing while you’re enjoying the last few days of summer before the back to work/back to school mentality really sets in. The smoked pancetta adds a really nice smokiness, but if you can’t seem to find it at your local grocery store or meat shop, then the regular style of pancetta will do!

What you’ll need…

1 tablespoon canola oil

1/3 cup smoked pancetta (diced)

1 small yellow onion (diced)

1 small bulb fennel (stocks trimmed, halved and thinly sliced, fennel fronds reserved)

1 cup white wine

1/2 cup chicken or vegetable stock

2 lb fresh manila clams (washed and scrubbed)

1 tablespoon grainy dijon mustard

1 tablespoon honey

2 teaspoons lemon juice

salt and pepper (to taste)

toasted ciabatta bread (for soaking up all the tasty leftover broth. Optional, but highly recommended!)

Directions:

Heat canola oil in a large pan on medium-high heat. Add diced pancetta and cook until browned on all sides, about 3-4 minutes. Once browned, add diced yellow onion and fennel and cook until softened, approximately 5 minutes.

Next, pour in white wine to deglaze pan, followed by stock and let liquid come to a simmer. Add clams to pot, cover and let cook until shells pop open, should be another 5 minutes or so. Uncover and discard any clams that did not open.

Add mustard, honey and lemon juice to that pan, stirring several times to incorporate. Let cook for a minute or two.

Finally, season to taste with salt and pepper, transfer to a large bowl or shallow platter and serve immediately with toasted bread.

Serves 3-4

Total cook time…20 minutes

Recipe: Smoked Pancetta and Scallion Aioli

Posted on February 13, 2014 by Dan Clapson

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

Directions:

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