PANCETTA FOR SALE RECIPES

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ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES RE…



Orecchiette with Shrimp, Pancetta and Fresno Chiles Re… image

Provided by Geoffrey Zakarian

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound orecchiette 
2 tablespoons butter
8 ounces pancetta, cut into medium dice 
1 tablespoon extra-virgin olive oil, plus more for drizzling 
2 cloves garlic, thinly sliced 
1/2 teaspoon red pepper flakes 
8 ounces large shrimp, peeled and deveined, tails removed, sliced lengthwise 
2 small Fresno chile peppers, seeded and sliced into very thin rings 
Zest of 1 lemon 
1/2 cup freshly grated Pecorino Romano 
1/2 cup roughly chopped fresh basil 

Steps:

  • Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
  • Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked.
  • Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.

BALSAMIC-ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN ...



Balsamic-Roasted Brussels Sprouts Recipe | Ina Garten ... image

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Nutrition Facts : Calories 199 calorie, FatContent 15 grams, SaturatedFatContent 3 grams, CholesterolContent 17 milligrams, SodiumContent 860 milligrams, CarbohydrateContent 11 grams, FiberContent 4 grams, ProteinContent 7 grams, SugarContent 3 grams

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ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES RE…
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Reviews 4.7
Total Time 35 minutes
  • Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.
See details


BALSAMIC-ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN ...
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Reviews 4.5
Category side-dish
Calories 199 calorie per serving
  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
See details


ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES RE…
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  • Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.
See details


BALSAMIC-ROASTED BRUSSELS SPROUTS RECIPE | INA GARTEN ...
Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.
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Reviews 4.5
Category side-dish
Calories 199 calorie per serving
  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
See details


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