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.
Peach & Pancetta Mini Tarts
These pretty tarts are easy and impressive – the perfect addition to any brunch table.
Ingredients
6 slices Fiorucci Pancetta
1/2 pkg (450 g pkg) frozen butter puff pastry, thawed and cold
6 oz mascarpone cheese
2 ripe peaches, pitted and cut into 24 slices
2 tbsp apricot jam
1 tbsp fresh thyme leaves
Directions
Prep Time: 15 minutes
Cook Time: 20 minutes
Cook pancetta in large skillet set over medium heat, turning once, for 5 to 7 minutes or until crispy. Transfer to paper towel–lined plate; crumble and set aside.
On lightly floured surface, unroll pastry into 10-inch square; cut into six 5 x 3 1/4-inch rectangles and place on parchment paper–lined baking sheet. Prick all over with a fork.
Spoon mascarpone evenly over pastry rectangles, leaving 1/2–inch border all around; top each one with 4 peach slices. Whisk apricot jam with 1 tbsp water; brush over peach slices and edges of tarts. Sprinkle with thyme and crumbled pancetta.
Bake in 400°F oven for about 20 minutes or until edges of pastry are puffed and golden brown. Let cool for 5 to 10 minutes before serving. Serve warm.