Pancetta Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1: text only,
Directions:
Pancetta is bacon. But unlike bacon, pancetta is not smoked. It is
cured in salt and spices, and aged a few months. Pancetta, which
comes rolled up like a salami, is perhaps one of the most important
Italian ingredients, since its flavor is essential to many dishes.
Good pancetta should have approximately the same amount of lean and
fat meat. Pancetta is still not imported from Italy. However,
American-made pancetta can be extremely good and should be easily
available in Italian markets and specialty stores. Because of its
high fat content, sliced pancetta can be kept in the refrigerator
several days longer than prosciutto--4 to 5 days would be safe.
From: Trattoria Cooking
Charrin off the Ol Point..from the O :-)
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-24-93 (09:36) Number:
65333 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: Speck and Bresaola Conf: (149) COOKING
Yield: 1 servings
Source from luhu.jp
cured in salt and spices, and aged a few months. Pancetta, which
comes rolled up like a salami, is perhaps one of the most important
Italian ingredients, since its flavor is essential to many dishes.
Good pancetta should have approximately the same amount of lean and
fat meat. Pancetta is still not imported from Italy. However,
American-made pancetta can be extremely good and should be easily
available in Italian markets and specialty stores. Because of its
high fat content, sliced pancetta can be kept in the refrigerator
several days longer than prosciutto--4 to 5 days would be safe.
From: Trattoria Cooking
Charrin off the Ol Point..from the O :-)
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-24-93 (09:36) Number:
65333 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: Speck and Bresaola Conf: (149) COOKING
Yield: 1 servings
Source from luhu.jp
Tags
Meats