Best 4 Pancetta Reduction Recipes
Pancetta, a cured pork belly, adds a savory and salty flavor to many dishes. When cooked slowly over low heat, pancetta releases its fats and flavors, creating a rich and flavorful reduction that can be used to enhance sauces, pasta dishes, and even vegetables. The process of making pancetta reduction is simple, but it does take some time, as the pancetta needs to be cooked slowly and carefully to prevent it from burning. The end result, however, is a versatile and delicious ingredient that can add depth and flavor to a variety of dishes.
Let's cook with our recipes!
HOME-CURED PANCETTA
Making pancetta at home is easy with this recipe! Start with a quality cut of pork belly and the right mixture of salts and spices, and all you have to do is be patient while your pancetta cures for 2 weeks in the fridge.
Provided by brandon
Categories Meat and Poultry Recipes Pork
Time P14DT15m
Yield 10
Number Of Ingredients 13
Steps:
- Combine wine and garlic. Set aside.
- Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
- Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
- Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 1.1 g, Cholesterol 65.3 mg, Fat 48.3 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 17.6 g, Sodium 1891 mg, Sugar 0.1 g
25 BEST WAYS TO COOK WITH PANCETTA
These easy pancetta recipes will take dinner up a notch! From pasta to quiche to shrimp, this cured meat adds so much flavor and depth to dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pancetta recipe in 30 minutes or less!
Nutrition Facts :
ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA
I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.-Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.
Nutrition Facts : Calories 253 calories, Fat 18g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 407mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
- Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
- Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- To make the best pancetta reduction, use high-quality pancetta. Look for pancetta that is firm and has a deep red color.
- Cut the pancetta into small pieces before cooking. This will help it to render its fat and flavor more easily.
- Cook the pancetta over medium heat. This will help to prevent it from burning.
- Stir the pancetta frequently while it is cooking. This will help to prevent it from sticking to the pan.
- Once the pancetta is cooked, remove it from the pan and set it aside. Reserve the fat in the pan.
- Add the shallots and garlic to the pan with the reserved fat. Cook until the shallots are softened and translucent.
- Add the white wine to the pan and bring it to a boil. Reduce the heat and simmer for 5 minutes, or until the wine has reduced by half.
- Add the chicken broth and cream to the pan. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
- Season the sauce with salt and pepper to taste.
- Add the cooked pancetta back to the sauce and stir to combine.
Conclusion:
Pancetta reduction is a versatile sauce that can be used to add flavor to a variety of dishes. It is especially good with pasta, risotto, and chicken. Pancetta reduction is also a great way to use up leftover pancetta. With its rich, smoky flavor, pancetta reduction is sure to impress your friends and family. So next time you are looking for a quick and easy way to add flavor to your meal, give pancetta reduction a try.
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