Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Filling:

10 oz. pancetta, diced

1 onion, diced

1/2 of yellow bell pepper, julienned

3 cups sliced cremini mushrooms

1 small head roasted garlic, pulp squeezed out and reserved

2 tomatoes, seeded and diced

1/4 cup diced sun-dried tomatoes packed in olive oil

1/3 cup grated mozzarella

1/3 cup grated Parmesan

2 tablespoons fresh chopped basil

salt and pepper; to taste

 

Dough:

1 cup water

3 cups flour

1 tsp. salt

2 tablespoons olive oil

1 tablespoon sugar

3 cloves garlic ,minced

1 tablespoon fresh chopped basil

1 tsp. black pepper

2 tsp. instant yeast

 

Filling:

Cook the pancetta until crisp. Add the onion and bell peppers; cook until softened. Add the mushrooms and cook until moisture is evaporated off. Add the tomatoes, roasted garlic pulp and sun-dried tomatoes; cook until very hot. Set aside to cool. Once cool , stir in cheese and basil. Salt and pepper; to taste.

 

Dough:

This dough can be made in a bread machine and by hand. If using bread machine put together according to machines directions.

Add the water and yeast to a bowl of a stand mixer fitted with a dough hook. Mix and allow to become foamy. Add the remaining ingredients and knead until smooth. Place in a greased bowl and allow to rise once.

Divide finished dough into 4 pieces. Roll out to about 8 inch circle. Fill with 1/4 of the filling and seal well. Place on a parchment lined baking sheet and bake for 30 minutes until golden. Brush a light coat of olive oil onto of finished calzone.

 

Grilled Potato Pizza

Grilled Potato Pizza

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Grilled Potato Pizza

Whole Wheat Crust:

1 cup water

1 tsp. salt

1 tablespoon sugar

2 tablespoon olive oil

1/2 cup whole wheat flour

2 cups bread flour

1 1/2 tsp. instant yeast

Combine all ingredients and knead until smooth. Allow to rise and punch down twice. Roll out into crust.

With grill set on high heat , oil grill grates and place crust on grill. Close grill for about 3 minutes or until grill marks and a slight golden color is achieved. Flip crust and repeat on other side. Remove crust and add toppings. Place back on grill until topping are warmed through and bubbly.

Potato Topping:

3 red potatoes, cut into 1/4 inch slices.

2 tablespoons olive oil

2 tablespoons butter, melted

3 oz. pancetta, cooked crisp and drained of fat

1 cup cremini mushrooms, sliced

3 green onions, sliced

1 head roasted garlic

1 cup sour cream

1 1/2 cup mozzarella

1/2 cup cheddar

1/2 tsp. Italian seasoning and enough for sprinkling on tops of potatoes

1/4 cup torn fresh basil

Parmesan cheese, enough to sprinkle tops of potatoes

Preheat broiler. Place sliced potatoes on broiler pan . Combine the melted butter and olive oil in a small bowl. Brush both sides of potatoes with the butter and olive oil mixture. Sprinkle tops with salt and pepper along with a sprinkling of Italian seasoning. Broil potatoes for  8 minutes. Remove potatoes and flip them over. Sprinkle tops with parmesan cheese, place bake under broiler for 5 minutes or until golden. Set aside to cool.

Combine in a small bowl sour cream, mozzarella, cheddar , roasted garlic and Italian seasoning.

To assemble pizza:

Spread sour cream cheese mixture over the top of the grilled crust. Layer the remaining toppings except fresh basil and return to grill until heated through and bubbly. Remove from grill and top with fresh basil.

Fresh Fettuccine with Zucchini, Pancetta and Zucchini Flowers

Fresh Fettuccine with Zucchini, Pancetta and Zucchini Flowers

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20 oz. pancetta, diced

1/4 tsp saffron threads, toasted

2 tsp kosher salt

1 lb. zucchini, cut into 2 inch matchsticks

24 zucchini flowers, stems trimmed off and flowers stigmas removed

1 onion, diced

3 cups hot pasta water

1 cup scallions, chopped

2 tablespoons Italian parsley, chopped

2 large egg yolks

1 lb. fresh pasta

1 cup Pecorino cheese, grated

Start the pasta water to boil.

To toast saffron threads, place them on a metal spoon and hold over heat just for a few seconds until they become fragrant. Gently pour thread into a small bowl with 2 tablespoon hot pasta water, and let steep.

Brown pancetta in a large pot. Add the onions and saute to translucent but not brown, then add scallions and salt, stir. Over high heat add the zucchini, stirring to release its juices. Let boil and reduce for a couple of minutes, don’t let pan become dry. Ladle in 2 cups hot pasta water to the pot, stir in saffron thread with liquid and parsley. Bring to boil and reduce heat to a simmer. Meanwhile add salt to boiling pasta water and cook pasta to just al dente. Remove the pasta and drain. Add to sauce pot and toss. Lightly whisk the egg yolks with 1/4 cup pasta water and pour over pasta , toss. Add grated cheese and toss again and serve.

Cheesy Pancetta Stuffed Patty Pan

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  • 6 patty pan squash, stem and blossom removed
  • 5 oz. diced pancetta
  • 2 tsp. fresh oregano, chopped
  • 1 clove garlic, minced
  • 2 tablespoons toasted pine nuts
  • 1/2 cup diced onion
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

 Preheat oven to 350 degrees F .

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place pancetta in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in pancetta drippings. Chop the reserved squash pieces, and saute them with the onion , garlic, oregano and pine nuts for one minute.

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the pancetta, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.

Fresh Handmade Ravioli with Spinach – Pancetta Filling

Fresh Handmade Ravioli with Spinach – Pancetta Filling

Pasta dough:

5 cups flour

1/4 tsp. salt

6 extra large eggs

4 tsp. olive oil

In a bowl of a food processor fitted with a metal blade, add all the ingredients. Process until the mixture begins to form a ball. Remove from bowl and knead on lightly floured surface until smooth. Wrap in plastic wrap and allow to rest at least 30 minutes.

 

Spinach – Pancetta Filling:

20 oz. fresh spinach, steamed and liquid squeezed from the spinach. Pat dry.

1 lb. mascarpone  cheese, room temperature

1 small onion, diced small

1 egg

8 oz. parmesan, grated

1 tsp. nutmeg

2 cloves garlic

10 oz. pancetta, chopped and cooked crispy.

2 oz. basil

Salt and pepper, to taste

1 cup fine dry bread crumbs

In a bowl of a food processor fitted with a metal blade, add the spinach which has been squeezed of excess liquid, mascarpone cheese, parmesan cheese., diced onion, garlic cloves, egg, nutmeg and basil. Process until well combined. Stir in the crispy pancetta and the dry bread crumbs.

 

Assembly:

With a pasta machine or by hand, roll the dough out to thin sheets. Place filling in rounded teaspoons along the long edge of a pasta sheet toward the bottom leaving a bit of an edge. Lightly brush pasta with water and fold over the dough gradually , pressing out any air bubbles, sealing along the way. Using a knife or pastry cutter cut into squares or using a round cutter cut into rounds. Place filled sealed ravioli on a floured baking sheet. At this point cook in salted boiling water until al dente . Ravioli will rise to top when done. The ravioli may also be frozen.

Du Puy Lentil, Kale and Pancetta Soup

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8 oz. Du Puy lentils

18 oz. fresh grape tomatoes, halved , quartered if needed.

1 tablespoon olive oil

6 oz. pancetta, diced

2 red onions, diced

4 garlic cloves, minced

1/2 cup white wine

2 bunches kale, stemmed and chopped

1 quart chicken stock

kosher salt and pepper , to taste

6 tablespoons flat leaf parsley, chopped

Bring a pot a water to boil, add the lentils and cook until tender, then drain into a sieve. In another pot saute the pancetta until crispy. Remove crispy pancetta with a slotted spoon and set aside. Add the onion along with the olive oil to the pot with the pancetta fat. Cook the onion until light golden, then add garlic until fragrant. Stir in pancetta. Add the chopped grape tomatoes and white wine reduce by one half. Add the chopped kale and chicken stock. Bring to boil and lower to simmer . Cook until kale is tender. Stir in the cooked lentils and parsley and heat through. Serve with crusty bread.

Prime Rib wrapped in Pancetta

Prime Rib wrapped in Pancetta

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Thermometer with an oven probe

2 onions, cut in half

3 carrots

4 stalks celery

6 cloves garlic

1(5-6 lb.) Prime rib

5 thinly sliced pancetta

Dijon Mustard

Rub:

2 tablespoons Herbs de Provence

1 tablespoon thyme

1 tablespoon marjoram

1 tablespoon basil

2 tsp. rosemary

Pepper, to taste

4 tablespoons sea salt

1 tablespoon garlic powder

Preheat the oven to 425 degrees.

Blend all rub ingredients in a spice grinder. Set aside.

In a deep roasting pan, arrange the carrots, onions, garlic and celery in the bottom of the pan. Set aside.

Rub the spice mixture generously all over the roast. Spread Dijon mustard thinly all over the roast. Place the pancetta slices over the fat part of the roast. Place roast over the vegetables in the roasting pan. Add about 2 1/2-3 cups of water to the pan.Add more water as needed during baking. You will need at least 1 1/2 cups drippings for the Au Jus.

Place roast in preheated oven and bake for 15 minutes. Decrease heat to 300 degrees and bake until internal temperature reaches 130 degrees. Remove from oven. Cover with foil and allow to rest at least 20 minutes before slicing.

Au Jus:

1 1/2 cups pan drippings, strain drippings of vegetables and fat, using a fat stainer

3/4 cup red wine

2 cups beef stock

Place roasting pan on top of stove over 2 burners , heat on medium high and add the drippings, stir to deglaze, add red wine and stock, reduce by about 1/3 . Turn off heat, stir in 1 tablespoon of butter and adjust seasonings , to taste.

White Bean-Pancetta Soup

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1 tablespoon olive oil

6 oz. pancetta, diced

1 onion, diced

4 cloves garlic, chopped

1 cup dry white wine

1 1/2 cups dry white beans , soaked overnight

6 cups chicken stock

2 heads roasted garlic

1/4 cup basil pesto

salt and pepper, to taste

1/4 cup grated Parmesan

In a large stock pot, heat olive oil. Add pancetta and cook until crisp and brown. Add onion and garlic and saute until fragrant. Add white wine and reduce by half. Add beans and chicken stock; simmer until beans are tender.

Chop the roasted garlic cloves and add to soup, along with the pesto; mix well. Season with salt and pepper. Simmer 5-10 more minutes to allow flavors to marry. Serve hot with grated Parmesan on top.

Pancetta Quinoa with Almonds is delightful.

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1/3 cup sliced, toasted almonds

5 oz. diced pancetta

1 shallot, minced

1 head roasted garlic, pulp squeezed out

1/2 cup sliced green onions

2 tablespoons chopped parsley

2 cups chicken stock

salt and pepper, to taste

In a medium saucepan, brown the diced pancetta. Add the shallots and cook until softened but not brown. Add the roasted garlic and stir to combine. Stir in the stock; bring to boil and simmer covered until all liquid is absorbed, about 20 minutes. Fluff with fork and toss to combine the toasted almonds, green onions and parsley into the quinoa. Salt and pepper, to taste.

Split Pea and Pancetta Soup is soul satisfying.

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1 lb. split peas

2 1/2 quarts water

1 lb. smoked ham hocks

3 leeks, white parts only, sliced

2 onions, diced

5 oz. diced pancetta

1 small head of roasted garlic, squeezed of pulp

1 cup peeled, diced carrots

1 celery root, peeled and diced

1 cup sliced celery

1 tsp. fresh ground pepper

2 1/2 tsp salt or to taste

In a heavy bottom pot place the ham hocks and water; bring to boil and simmer until meat is tender, skimming surface often.

Remove the meat and diced; add to liquid along with split peas, celery, carrots, roasted garlic and celery root.  Bring to boil and simmer. Meanwhile in a separate pan, brown the pancetta; add the onions and leeks. Continue to cook until onions and leeks are tender. Add the onion/ pancetta mixture to the split pea mixture. Continue to cook until vegetables are tender and split peas are cooked. Add the pepper and salt to taste.