Best 2 Pancetta Balsamic Vinaigrette Recipes

The tangy acidity of balsamic vinegar pairs perfectly with the savory richness of pancetta in this simple yet flavorful vinaigrette. With just a few pantry staples, you can create a dressing that will elevate any salad, roasted vegetable dish, or grilled meat. The best pancetta balsamic vinaigrette recipes call for high-quality ingredients, including authentic balsamic vinegar from Modena, Italy, and freshly rendered pancetta with crispy bits. Whether you prefer a classic vinaigrette or one with a twist, such as the addition of herbs or citrus, the recipes in this article will guide you in creating a delicious and versatile dressing that will impress your taste buds and those of your dinner guests.

Here are our top 2 tried and tested recipes!

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

Ingredients

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

PANCETTA BALSAMIC VINAIGRETTE

Pancetta Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil

Steps:

Special Equipment: 1 (6 to 8-ounce) decorative jar
Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
When ready to use shake well to combine.
Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

Tips:

Use high-quality ingredients for the best flavor. Look for a good balsamic vinegar, extra virgin olive oil, and fresh herbs.
Taste the dressing as you go and adjust the proportions to your liking. You may want to add more vinegar or oil, or adjust the amount of honey or Dijon mustard.
Let the dressing sit for at least 30 minutes before using to allow the flavors to meld. This will also help the dressing to thicken slightly.
Serve the dressing immediately or store it in a jar in the refrigerator for up to 2 weeks.
Use the dressing on salads, roasted vegetables, grilled meats, or fish.

Conclusion:

This pancetta balsamic vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Experiment with different vinegars, oils, and herbs to create your own unique dressing.