Braised Escarole with Pancetta

Braised Escarole and Pancetta Recipe

Serves 4

1 head of escarole
5-6 thin slices of pancetta or guanciale, prosciutto, speck
half a glass of white wine
2 cloves of garlic
couple of stems of thyme - leave in tact & no need to chop (it makes it easier to remove)

Start by cleaning the escarole. Cut it into six wedges, leaving the core intact. With a piece of kitchen twine, tie the wedges into bundles to prevent them from separating.

In a pan, rosalare or lightly brown 2 cloves of garlic in a few tablespoons of olive oil. Raise the heat, add the escarole and a crack of salt and pepper.  Cook for a couple of minutes until the greens begins to wilt. Then give everything a turn. Add in the thyme sprigs and lay the slices of pancetta over the top. In goes the white wine. Cover with parchment paper, lower the heat and allow to braise on the stove top or in a 350/175 degree oven for 15-20 minutes or until the escarole is tender.

To serve, cut off the twine, remove the thyme and cloves of garlic and discard (unless you love them).

Video Recipe: How to Make Rolled Pancetta

A short film on butchery & charcuterie in Italy. A visit to Carlo & Gigia's cinta senese (antique breed) pig farm outside Urbino (Le Marche) we butcher a pig and make cured pancetta.

Music by Fats Waller "All that Meat and No Potatoes"

For information on our Annual Forage Slaughter & Butchery Program every October or taking a butchery course with Carlo & Jason email us at info@latavolamarche.com 


Thanks for watching!

rolled pancetta with salt & laurel (bay leaves)

Grilled Rosemary Skewers of Steak Wrapped-In Pancetta and Sausage {Spiedini}

  Nothing says summer like a barbecue on a hot summer night! Fragrant rosemary skewers packed with filets of steak wrapped in thinly sliced pancetta and fresh sausages grilled over an open fire...my oh my! This is a barbecue Italian-style with spiedini or skewers with anything from fish to meat and/or vegetables. Tonight at the farmhouse it's grilled meat spiedini all the way, with grilled polenta & a garden salad. 

On those balmy nights when barbecuing is best, I love it because you're outside standing by the grill and not instead sweating over a hot stove!

Grilled Rosemary Skewers of Steak Wrapped-In Pancetta and Sausage

Spiedini

Meat: steak wrapped with pancetta (or bacon) , sausages on skewers, you can substitute pork, lamb, shrimp - any cut of your choice for grilling.
Garlic
chili flakes
zest of 1/2 lemon
coarse sea salt
herbs of your choice (with pork, veal & sausage sage compliments nicely)
skewers: rosemary branches, long woody pieces, if you can’t find that use wooden or stainless steel sticks
olive oil

In a mortar & pestle add garlic, chili flakes, zest of 1/2 lemon, coarse sea salt, herbs and mash together with enough olive oil to make a paste. Quarter sausages and set aside as they have already been seasoned.  Cut steak into chunks slightly larger than the sausages and toss with the herb paste and wrap with a slice of the pancetta.  Fill your skewers alternating steak and sausage. Grill!

Please note: if you are using beef, you want it to finish cooking at medium rare and your pork fully cooked. In this case cut the beef slightly larger than the sausages. Adjust your sizes/cuts to allow for proper cooking time.

PHOTOS by LickMySpoon.com - They Rock!!

Spring Side Dish: Peas & Pancetta

Sweet peas have arrived at the farmers market, spring is here! Peas & pancetta - one of my favorite dishes that I only eat in Spring when the peas are bright & fresh.   I can't get enough, I don't know if it's the peas or the pancetta - is it the green veggie or the fatty pork that I love so?! Maybe I should just have another spoonful...

Peas & Pancetta

piselli & pancetta

serves 4
12 oz or 330 gr of fresh shelled sweet peas, rinsed
4 oz or 100 gr pancetta, bacon or guanciale, cured pig’s cheek (omit if vegetarian)
1 small onion, sliced
1-2 cloves garlic
2-3 cherry tomatoes, halved
spoonful red wine vinegar
small handful parsley, chopped
tiny bit of mint, chopped (optional)
salt & pepper
extra virgin olive oil

Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.

Next add garlic & onion, sauté for 5-6 minutes.
(Vegetarian Note: Just omit the the pancetta & sauté the onions & garlic in olive oil.)
When the onions & garlic are about 2 minutes from being ready, add the tomatoes.

At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.

Taste and adjust the seasoning with salt & pepper.
Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.