Posts Tagged ‘pancetta’

I found this recipe in Fine Cooking. I do think that the parsnip is THE unheralded vegetable. You find it mainly in soups, or added to a vegetable dish, but always as the bridesmaid, never the bride. That is why I had to try this recipe. With a few of my own nondairy modifications, this dish was brilliant. Parsnip was the star.

Parsnip risotto with pancetta and sage

kosher salt

1 1/2 pounds medium parsnips, peeled, cored, and cut into medium dice (2 1/2 cups)

1/4 cup extra virgin olive oil

freshly ground black pepper

3 ounces chopped pancetta (about 1 cup)

3 tablespoons roughly chopped fresh sage

3 medium cloves garlic, roughly chopped

1 medium yellow onion, cut into small dice

2 cups arborio rice

pinch of crumbled saffron (optional)

4 – 6 cups chicken broth

1/2 cup dry white wine

2 tablespoons margarine

2 ounces grated soy parmesan; more for serving

Bring a large pot of lightly salted water to a boil. Add the parsnips and boil until firm-tender, 3 – 5 minutes. Drain and spread on a rimmed baking sheet to cool to room temperature.

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the parsnips, a pinch of salt, and a few grinds of black pepper and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the pancetta and cook until sizzling and crisp, about 2 minutes. Add the sage and garlic and cook, stirring frequently, until the garlic is fragrant and the sage is starting to crisp, about 2 minutes more. Set aside.

Heat the remaining 2 tablespoons olive oil in an 12″ straight-sided saute pan over medium-high heat. Add the onion, a small pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Add the rice, 1 teaspoon salt, and the saffron, stirring well to coat. Add 2 cups of the broth and the wine; simmer, stirring, until the liquid is completely absorbed, 3 – 4 minutes. Continue adding the broth in 1 cup increments, stirring and adjusting the heat to maintain a brisk simmer and letting each addition be almost absorbed before adding the next. The risotto is done when the rice is nearly but not fully tender (al dente) and still a little soupy (usually takes 14 – 16 minutes after the first addition of liquid). You may or may not use all the broth, but should use at least 4 cups.

Fold in the parsnip mixture into the risotto. Add the margarine and parmesan and stir gently to incorporate. Season to taste with salt and pepper. Serve sprinkled with more soy parmesan. Makes 4 – 6 servings.

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An easy and soothing pasta dish, with my two favorite vegetables, and they’re roasted. All the flavors just work perfectly in this very satisfying fall dinner.

Penne with pancetta and roasted brussel sprouts (adapted from Can You Stay For Dinner blog)

2 cups brussel sprouts, halved

2 cups chopped cauliflower

1 tablespoon olive oil

4 ounces diced pancetta

1 medium onion, diced

2 cloves garlic, minced

1/4 cup nondairy creamer

12 pounces dry penne

1/4 cup walnuts, toasted and chopped

parsley for garnish

salt and pepper to taste

Preheat oven to 400 degrees F. In a large bowl, toss the brussel sprouts and cauliflower with the olive oil and a pinch of salt and pepper. Spread the veggies on a large roasting pan and roast for 15 – 20 minutes, or until they have softened and browned.

Meanwhile, bring a large pot of water to a boil. Add your pasta and let it cook al dente, about 8 minutes. Drain and reserve 1/2 cup of the cooking water.

While the pasta is boiling, add your diced pancetta to a large frying pan set over medium heat. Saute the pancetta til crisp and browned. Remove to a plate, leaving two tablespoons of grease in the pan.

Return the pan to the burner, lower the heat to medium-low and add the chopped onion. Stir occasionally and let the onions soften for about 10 minutes, or until translucent. Add the garlic and stir constantly for 20 seconds.

Toss your roasted veggies in the pan, along with the pancetta, and a half cup of starchy water from your pasta. Add the drained pasta. Stir in the cream and let the mixture simmer for a few minutes, til just heated through and well combined. Remove pan from heat, and allow to cool and thicken for 5 minutes. Garnish with parsley and walnuts. Makes 6 servings.

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