This month’s Charcutepalooza challenge was curing bacon or pancetta. I split the difference and chose the pancetta recipe but without the rolling. The fresh bacon / belly I had in my freezer was a pretty small amount – the wrong shape to roll it up into a pretty spiral. It’ll taste the same anyway. And it wound up fairly pretty and round:
Apparently I should have removed the skin before curing – at least if I was going to roll it up into a cylinder which now has a curved, hard, skin on the end. Oh well. Lesson learned for next time. And there will be a next time. YUM.
I was saving my last few parsnips from the winter farmshare this season for one of my favorite dishes starring parsnips. Conveniently, it also needs pancetta. I first found a version of this recipe from Martha Stewart. (I know, I know.. but it’s tasty, and simple.) Martha obviously doesn’t serve this to kids in pre-k, or have the same sense of humor as I do, though, so she ignores the great alliteration potential – Pasta with Parsnips, Parmesan, Pancetta, Pepper, and Parsley. I made both the 5 year old and the other grownup laugh by pairing it with Pink grapefruit juice. “Mommy, why did you make grapefruit juice? That doesn’t start with P.” “Ah. But what color grapefruit did it come from?”