Pancetta Recipes, aka, how to please an old Sicilian
So truth be told, I have yet to do anything with this here pancetta I made other than eat it, ravenously, for breakfast. It is so unearthly good, I’ve been eating it on its own, in a.m. hours, with eggs, wheat toast and coffee. It is my favorite meal in the morning- caffeine, pork, wheat toast, eggs. What better way to start the day?
I have a million other things I want to do with the pancetta as well, but so far, it is its own reward. That, and the glowing, raspy words “I’m proud of you” coming from my 80 year old Sicilian step-father’s mouth when he saw my blog…
Recipe for success: Mix food fanatic in Seattle with aging Sicilian in LA. Let cure for 30 years, make sure to have father-daughter relationship bloom. Take one part age-old tradition, add a dash of neurotic over-achiever, life-long passion, lack of sleep, and 5 pounds pork belly. Cure meat for three weeks; post on food blog. Share age old tradition with man of a generation past, on a new fangled box called the computer that spills out random people’s thoughts on things called blogs. Results yield a timeless taste of a happy Sicilian, and a his happy blogging daughter.
Stuffed Portabelini Mushrooms with Duck Prosciutto and Parmesan
- 6 Baby Portabello Mushrooms, destemmed (reserve the stems, chopped, for the filling)
- 1/2 Cup Spinach, chiffed
- 1/4 Yellow Onion, diced small
- 1/4 Red Pepper, diced small
- 1/4 Cup Duck Prosciutto, diced small
- 1/8 Cup Parmesan, grated
- 1 Clove Garlic, minced
- 1 egg
- 1/4 Cup Panko
- Salt, pepper, red chili flakes, fresh parsley to taste
Sautee the onion, garlic, pepper, mushroom stems and prosciutto. Add spinach last, season and deglaze with white wine.
In a bowl, mix panko, egg, herbs. Add the sauteed mixture and pack into the mushroom caps. Top with panko.
Cook at 350 for 25 minutes, or until the mixture has firmed and the mushrooms are roasted.