Private: Uncured Diced Pancetta
Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.
Diced Pancetta
Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.
Pancetta
Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. The secret to our pancetta is the preparation. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor.
Brussel Sprouts with Pancetta
A fresh take on Brussels sprouts with the addition of pancetta. Serve the salad as a delicious lunch, and great as a side dish for a holiday meal as well!
Ingredients
1 pkg (4 oz) Fiorucci Diced Pancetta
1 lb Brussels sprouts, shredded
1/3 cup finely crumbled blue cheese
1/3 cup dried cranberries
1/3 cup chopped toasted pecans
1/4 cup thinly sliced red onion
Lemon-Dijon Vinaigrette:
1/4 cup olive oil
3 tbsp lemon juice
1 small shallot, minced
2 tsp Dijon mustard
1 tsp honey
1/4 tsp each salt and pepper
Directions
Prep Time: 20 minutes
Cook Time: 5 minutes
Heat large skillet set over medium heat; sauté pancetta for 5 to 8 minutes or until golden and crispy (reserve 1 tbsp pan drippings for dressing). Drain pancetta on paper towel.
Lemon-Dijon Vinaigrette: Whisk together olive oil, reserved pan drippings, lemon juice, shallot, Dijon mustard, honey, salt and pepper.
Toss shredded Brussels sprouts with Lemon-Dijon Vinaigrette; toss with pancetta, blue cheese, cranberries, pecans and red onion.