WHAT IS A PANCETTA RECIPES

Name: Smoky pancetta cod
Total time: 16 min
Yield: 2
Ingredients: 8 rashers of higher-welfare smoked pancetta; 2 x 150 g white fish fillets such as cod, skin off, pin-boned, from sustainable sources; 2 sprigs of fresh rosemary; 1 x 250 g sachet of cooked lentils; 200 g spinach

SMOKY PANCETTA COD | FISH RECIPES | JAMIE OLIVER RECIPES

Smoky pancetta cod | Fish recipes | Jamie Oliver recipes image

This dish will change fish suppers forever! What I love about this recipe is it’s a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.

Total Time 16 minutes

Yield 2

Number Of Ingredients 5

Ingredients

8 rashers of higher-welfare smoked pancetta
2 x 150 g white fish fillets such as cod, skin off, pin-boned, from sustainable sources
2 sprigs of fresh rosemary
1 x 250 g sachet of cooked lentils
200 g spinach

Steps:

1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.
5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

Nutrition Facts : Calories 348 calories, FatContent 9.2 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 44.1 g protein, CarbohydrateContent 22.9 g carbohydrate, SugarContent 2 g sugar, SodiumContent 1.2 g salt, FiberContent 2.1 g fibre

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA RECIPE ...

Roasted Brussels Sprouts with Garlic and Pancetta Recipe ... image

For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.

Provided by EPICURIOUS.COM

Total Time 35 min

Cook Time 10 min

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
½ tablespoon extra-virgin olive oil
¼ cup water

Steps:

Preheat oven to 450°F.
Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

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ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA RECIPE ...

For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.
From epicurious.com
Reviews 3.6
Total Time 35 min

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

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ORZOTTO WITH PANCETTA & PEAS RECIPE - BBC GOOD FOOD

Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Pasta, Supper
Calories 518 calories per serving

After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

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BRUSSELS SPROUTS WITH PANCETTA RECIPE - BBC GOOD FOOD

Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour
From bbcgoodfood.com
Total Time 10 minutes
Category Dinner, Side dish
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Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

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BUTTERNUT SQUASH RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES

When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 729 calories per serving

1. Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
2. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
3. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
4. Lovely served with a big dollop of mascarpone cheese on the side.
5. Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.

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BRUSSELS SPROUTS WITH PANCETTA RECIPE | GIADA DE ...

From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category side-dish
Cuisine italian
Calories 189 calorie per serving

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

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Reviews 5
Total Time 30 minutes
Calories 384 per serving

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Reviews 4.7
Total Time 23 minutes
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From bbc.co.uk
Reviews 4.9
Cuisine British

Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings.

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From skinnytaste.com
Reviews 5.0
Total Time 20 minutes
Category Side Dish
Cuisine American
Calories 87 kcal per serving

Makes about 7 cups.

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BRUSSELS SPROUTS WITH CHESTNUTS AND PANCETTA RECIPE - BBC FOOD

Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas.
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Makes about 7 cups.

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