Tag Archives: pancetta

Salade Lyonnaise/Frisée Salad with Pancetta

This quintessential salad originated in Lyon, France. It’s a classic salad that is found in many bistros throughout the country. I consider it a gourmet dish, and does require a little juggling in the kitchen. This kind of lettuce is called Frisée  (pronounced: Freezay) also known as curly endive. This salad has a lot of textural components that create an explosion of flavors in the palate. The French use lardon as their pork fat, but I put my twist on it and use pancetta. The combination of the mildly bitter green, savory pancetta, tangy vinegar, succulent shallots and the runny eggs make for a creamy and delectable taste sensation. I assure you, in the end, you will want to sing La Vie en Rose. Put on your apron and follow me in the kitchen.

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Salade Lyonnaise/Classic Frisee Salad

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Pancetta

 

Serves: 5-6  Difficulty: Intermediate

Ingredients:

  • 1 head of Frisée (curly endive) remove bottom piece, rough chopped
  • 4 tbsp. extra virgin olive oil + more to drizzle
  • 1/2 lb. of pancetta, or bacon chopped*
  • 2 shallots, chopped
  • 1/2 cup of apple cider vinegar* + 2 tbsp.
  • Sea salt and freshly ground pepper to taste
  • 5 eggs, poached
  • Water to boil the eggs (in a medium-sized pan)

    Preparation:

    1)  Wash the Frisée, pat dry with paper towel. Rough chop and place them in a very large serving bowl. Season with salt and pepper. Set aside.

    2)  In a large frying pan, on medium-high heat, heat 4 tbsp. olive oil. Brown the pancetta for 3-4 minutes. Stir occasionally.  Remove with a slotted spoon.Set aside.

    3)  In the same pan, lower the heat to medium, add the shallots and sautee’ for 2 minutes. Deglaze with vinegar and cook for 1-2 minutes. Set aside or keep it on the warmer.

    4) In the meanwhile, time to poach the eggs. In a medium-size pot, fill up with water  and add 2 tbsp. vinegar. Bring water to a boil. Crack the eggs in a large plate. Slide them in the boiling water. Give it one gentle twirl with a large spoon (do not break the eggs) and let it boil on medium-high flame for 2 minutes. Remove them with a slotted spoon. There will be some egg white separated from the eggs. Do not use them. The eggs should come out whole as seen in the first picture.

    5) Time to assemble the salad.  Pour the hot shallot dressing and pancetta on top of the salad. Let it sit for 2-3 minutes to sip down to the bottom.  Place the eggs on top, drizzle with a generous amount of olive oil. Right before serving, gently break the eggs with a knife, so they can run into the salad. At this point, after receiving all the compliments, toss well.  You can also create individual salad bowls with an egg on top. The choice is yours.

    My family went crazy over this salad! My hubby said: Where are you going to get a salad like this?? This is awesome!! Everyone was fighting for the eggs and the pancetta. It was beyond marvelous, and makes a fantastic accompaniment to any protein of your choice. This can also be served as a main meal with a piece of french baguette.

    Wine pairing suggestion: Chardonnay or a nice Chablis which is a chardonnay from the Burgundy region in France. Otherwise, pick a white wine you like and make your own pairing.

    Cook’s notes: 1) If you want to get fancy, you can use Champagne vinegar instead of apple cider.

                                                   Instagram Feature Contest:

Here is a mini contest: Make this salad in your kitchen (you can use bacon instead of pancetta if you want).  Take the best photos and tell me how you like this salad. Please email me at Ginafoodiewinelover@gmail.com and write under the subject line: Lyonnaise Salad Contest. A winner will be picked on Monday, April  10th, 2017 by 6:00 PM Eastern time. The one with the best photos and caption will be featured on my Instagram profile and will be seen (world-wide).  Every participant MUST have an Instagram account set on public settings. You must follow me on Instagram and tag 2 friends under the comment line. This can come later, after you enter and submit your photos.

Disclaimer:  WordPress, Instagram and its affiliates are NOT sponsoring this contest and shall be released from all responsibilities and liabilities that may occur  from this contest. By entering this contest, you also agree to hold harmless Gina Martino Zarcadoolas, aka Foodiewinelover.  Let the fun begin!

Happy Cooking! Good Luck!

Gina Martino Zarcadoolas
Foodiewinelover
My Food, Wine & Travel Lifestyles
Culinary Aficionado
WSET-Level 2 Wine Connoisseur

 

 

 

 

 

 

 

 

Aglio E Olio With Broccoli Rabe & Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

 

There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes.  Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun.  I also get inspired while I am shopping, and I see the different ingredients. I start  visualizing how I can combine them together in a dish.  Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly.  I fed my family, and everyone was smiling while savoring the pasta.  Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish, and take full credit for the recipe and the method of cooking.

Serves: 6-8  Level of difficulty: Easy – Medium 

Time: from start to finish 35 minutes (fast-paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and  do not use your cell phone. (LOL) 

Ingredients: 

  • 1 – 16 oz  pasta Gigi Flowers, (Flora’s Brand) *
  • 1 pint of cherry tomatoes
  • 1/2 lb of pancetta, chopped *
  • 1/3 cup of garlic, chopped
  • 3/4 cup extra virgin olive oil, plus more to drizzle
  • sea salt and pepper to taste (pepper is optional)
  • Pinch of crushed red pepper
  • 1 head of broccoli rabe, rough chopped
  • 1/4 cup pasta water (reserve)
  • 1/2 -3/4 Grana Padano cheese for grating *Preparation:

    1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425 degree F. oven for 30 -35 minutes.  Give them one good stir, at the half-way point.

    2) In the meanwhile, bring the salted pasta water to a boil.

    3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sautee the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (away from the burner)

    4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot.  Check for doneness, and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

    5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well, and serve at once.

    Cook’s Tips:

    1) Use any short pasta you have in your pantry
    2) you can substitute pancetta with bacon
    3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
    4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time.  The best way to know if the pasta is cooked to your liking is simply taste it.

    As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

    Wine suggestions: Any white wine of your choice. Make sure it’s nicely chilled but not overly so you can taste the aromas of the wine.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Buon Appetito From My Kitchen to Yours!

Gina Martino Zarcadoolas
Foodiewinelover
My Food, Wine & Travel Lifestyles

 

Cauliflower With Pancetta

 

Cauliflower

Cauliflower is such a healthy veggie, and I’ve got the perfect recipe for you.  If you are not a big fan, you may change your mind after trying this nutritious and delicious dish.

Ingredients:  

  •  1 cauliflower, cut into florets
  •  2 tbsp.  extra virgin olive oil
  •  1/2 lbs.  pancetta, chopped
  •  1/2 cup of seasoned breadcrumbs
  •  Freshly ground black pepper, to taste
  • Salt to taste (go easy, pancetta is salty)

Preparation:

1) Steam/boil cauliflower in salted water, until cooked. Drain, and set aside. (Do not overcook as it will continue to cook with the pancetta.)

2) On  medium-high heat, in a large skillet, heat up olive oil, brown pancetta. Add cooked cauliflower, breadcrumbs,  black pepper, and mix well.  Continue cooking, until it’s nice and brown. Add more oil if necessary.

Voila, you just made a gourmet veggie dish, that is sure to please your loved ones.

Bon Appetit from Gina’s Kitchen

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