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This is one the most popular cured
meats in Italy. It is produced from the layer of fat and flesh located along the
belly, under the skin. Some varieties of Pancetta are prepared with cinnamon and
cloves, as well as other local spices in addition to salt and pepper. Round
Pancetta is prepared by stripping the skin from the meat and making it into a
roll. Other varieties are Placentian and smoked Pancettas, the latter being the
same as bacon. A word on the smoked Pancetta: it is best when it is smoked on
burning oak or beech wood. |
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White Bean and Pancetta Salad
2 C. dry white beans
1/2 C. red bell pepper, diced
1/2 C. yellow bell pepper, diced
1/2 C. green bell pepper, diced
1/2 C. yellow onion, diced
1 T. garlic, minced
1 T. fresh rosemary, minced
1 T. fresh sage, minced
8 oz. pancetta
4 T. olive oil
1 T. balsamic vinegar
1 T. salt
2 t. pepper
Soak the beans overnight.
Drain water from beans and place in medium saucepan. Place fresh water over them
and boil until tender, remove from heat, strain and chill.
Slice the pancetta and fry until crisp in saute pan, drain on paper towel and
dice. Mix the remainder of ingredients and add to the beans and pancetta and
chill.
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