Tag-Archive for » pancetta «
This is a very nice pork recipe simple and the flavours all work really well. I have listed some changes to the original to make it easy to understand but if you would like to view the original recipe please click here. I am the first person to make this one so there are no other reviews or photos of this one.I know it is Halloween so I hope all you kids and big kids have a wonderful safe evening. I wanted to post some great treat ideas for the kids but I have been so busy I did not get round to it, BOO HOO. Hopefully next year. Anyway have a good one to all my regular readers.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Green apples, cored and diced
2 Leeks, white and tender green parts, thinly sliced
3 Tablespoons olive oil
1/4 cup Apple cider vinegar
1 Tablespoon honey
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
Salt and pepper
1 (4 lb) pork loin roast, butterflied, debonded
12 slices pancetta, thinly sliced
Method
1. Saute the apples and leeks into in the oil over high heat until softened, about 3 minutes.
2. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
3. Season to taste with the salt and pepper.
4. Allow the mixture to cool slightly.
5. Preheat oven to 450°F.
6. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
7. Liberally season the outside of the pork loin, Place pancetta slices around the outside of the pork, slightly overlapping them.
8. Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
9. Cook for about 25 minutes per pound.
Note: I made a light gravy to go with this dish and I think it goes really well with it.
All photos taken by me unless otherwise stated.
This is not a true carbonara but it is very quick to make and tastes great. It is not as creamy and eggy as other carbonara recipes I have made in the past but a good recipe none the less. I used fresh tagliatelle as I prefer fresh pasta in any dish and it also makes for an even quicker cooking time, I also added loads of cheese as my whole family loves Parmesan. If you want to read more reviews on this recipe or see more photos click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Salt & freshly ground black pepper, to taste
1lb Pasta, spaghetti (I used fresh tagliatelle)
1/4 Cup extra virgin olive oil
1/4lb Pancetta, chopped
1 Teaspoon red pepper flakes
5-6 Garlic cloves, chopped (I crushed mine)
1/2 Cup dry white wine
2 Large egg yolks
Freshly grated romano cheese (I added a mix of Gruyere and Parmesan and lots at that just our families preference.)
Method
1. Put a large saucepan of water to boil.
2. Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
3. Meanwhile, heat a large skillet over medium heat.
4. Add olive oil and pancetta. Brown pancetta about 2 minutes.
5. Add red pepper flakes and garlic and cook 2 to 3 minutes more.
6. Add wine and stir up all pan drippings.
7. In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.
8. Drain pasta well and add directly to skillet with pancetta, garlic and oil.
9. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
10. Remove from heat and add a big handfuls of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.
To Serve: Place in serving bowls and top with extra Parmesan cheese.
Serves 4-6
All photos taken by me unless otherwise stated.
