WHAT IS PANCETTA RECIPES

Name: Roasted Brussels Sprouts with Garlic and Pancetta Recipe
Yield: 4 servings
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

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.

ROASTED COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES

Roasted cod with pancetta & pea mash - Jamie Oliver recipes image

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

Ingredients

4 thick pieces of cod fillet about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli (optional)
1 small knob of butter
1 splash of milk
½ a bunch of fresh mint (15g)
60 g rocket
extra virgin olive oil

Steps:

1. Preheat your oven to 200°C/400°F/gas 6.
2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
5. Deseed and finely dice the red chilli, if using.
6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Nutrition Facts : Calories 339 calories, FatContent 10.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 1.4 g salt, FiberContent 5.8 g fibre

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ROASTED COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 339 calories per serving

1. Preheat your oven to 200°C/400°F/gas 6.
2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
5. Deseed and finely dice the red chilli, if using.
6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

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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
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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 COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES

1. Preheat your oven to 200°C/400°F/gas 6.
2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
5. Deseed and finely dice the red chilli, if using.
6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

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