Are you informed on Pancetta?

Question

Pigmeat mama!

What's wrong with smoked Bacon?

I can look up the Internet, so no Italian "cheese on toast" recipes.

Tell me what do do with it and how to obtain it in England and is it worth the extra dosh?

Is Italian food a confidence trick and everything is better elsewhere?

Answer 1

Seabass wrapped in Panchetta

lay thin slices of panchetta out to fit the size of your fillet of seabass and wrap the fillet tightly making sure there are no gaps.

Fry with a little olive oil skin side down first and then turn over when the panchetta is crispy the fish is cooked about 3 minutes each side.

Remove the fish and keep warm then deglass the pan with white wine and add butter agitate the pan to form an emulsified sauce.

Serve with grilled polenta.

Answer 2

Right
Smoked bacon is a substitute if its well made and sliced thinly
Cheap bacon is an abomination fit only for no taste peasants.
If your making Italian food for someone you want to impress,or for yourself,use the right ingredients,it makes you feel better doing it right
If you compromise on quality of ingredients you are only one step above buying a Asda microwave meal and serving that up.Do it right.
That said,Spag Carbonara is pretty good made with thin smoke bacon
while some pasta is boiling,fry some bacon with a little garlic till its crispy
Drain the pasta and add some double cream,with a couple of beaten eggs and a handful of grated parmesan.
Stir it round off the heat in the pan so it doesnt scramble,add in the bacon/garlic/olive oil mix,give it a stir and serve

Answer 3

A nice bit of smoked English bacon will do exactly the same job in things like risotto, so don't waste your money, unless it's on special offer! However, I always stock up when I go to Sardinia, because it's as cheap as chips over there and comes in a lovely big chunk, so you can cut it to your own specification! You can get pancetta in all big supermarkets in England, but generally it will be cut into nasty little cubes of which 50% will be fat. I'm not sure that Italian food is a confidence trick, it's just that things get hyped up by celebrity chefs, so no one thinks English food and products are any good anymore - like why use pancetta if you're making good old English beef stew?? Use bloody English smoked bacon like we used to ten years ago before all the hype!! xxx

Answer 4

Spaghetti with Pancetta, Escarole and Garlic Chips
1/2 pound dried spaghetti
Salt
3 tablespoons extra-virgin olive oil
1/4 pound thickly sliced pancetta, chopped
6 to 8 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
2 large heads escarole, washed and drained, roughly chopped
3/4 cup chicken stock or broth, eyeball it
1 lemon, zested and juiced
Freshly ground black pepper
3 tablespoons butter
1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.
While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.

Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.

***Pancetta is so delish! You should find it at any meat market in England, if you need to travel for it, it's worth the drive.***

Answer 5

I usually use smoked bacon instead mainly because I like value for my money. Not something I can see through unless it's for the wife to wear.

Answer 6

Have you ever eaten, or considered eating raw smoked bacon?. Pancetta is cured, air-dried ham. It takes months to cure, which is why it is expensive.

Answer 7

Smoked bacon rocks - I love it!

Italian food also rocks.

Answer 8

i dont eat that crap, its stomach