Tag: pancetta
Greek Style Shrimp with Angel Hair Pasta
I had to repost this as it was scrumptious! … I have been trying to replicate the delicious meals I had in Greece. This is inspired by all the delicious ingredients one gets to taste in Greek cuisine- like, garlic, dill, feta, etc.. The topping for this pasta is absolutely delicious…
- tablespoon extra virgin olive oil
- ½ cup pancetta, chopped
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 pound medium shrimp, cleaned and deveined, sprinkled with salt
- 2 cups fresh tomato sauce
- Salt
- ½ pound angel hair pasta, cooked al dente
Heat a frying pan with olive oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the shallot and garlic on medium heat and sauté for 2 to 3 minutes. Add the shrimp and brown on both sides for a minute each. Take out of pan and transfer to a plate. Add the tomato sauce and bring to a boil and simmer for about 15 minutes. Add the shrimp back to the sauce. Cook the shrimp for another minute or so and check for seasonings. Serve on top of angel hair pasta.
Topping
- 3 green onions, chopped
- ½ cup parsley, chopped
- 1/3 cup dill, chopped
- ½ cup feta cheese, crumbled
Mix the green onions, parsley and dill in a small bowl and sprinkle over the pasta. Sprinkle the cheese and serve.
Chicken and Beans Stew
This is a great one pot meal to make through the week as it doesn’t take very long to make. Serve with some crusty bread and a crispy salad and you have an amazing meal!!
- 2 tablespoons olive oil
- 4 to 5 chicken thighs, bone in with skin
- Salt
- Pepper
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons all purpose flour
- 1 can cannellini beans
- 4 to 6 cups chicken broth
- ½ pound pasta
- Salt
- Grated Parmigiano Reggiano
Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.
Chicken Stew with Spinach and Mushrooms
Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…
- 1 pound chicken thighs, with or without bones, skinless
- 1 cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 small bunch of fresh thyme
- ½ cup pancetta, chopped
- 1 10 ounces Cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 garlic cloves
- ½ cup tomato sauce, homemade or store bought
- 2 cups chicken broth
- Salt
- 6 ounces baby spinach
- ½ cup fresh parsley, chopped
Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.
Chicken and Bean Pasta Stew- One Pot Meal!
Yummy, hearty stew with chicken thighs and beans… I flavored it with some pancetta and decided to make it a one pot meal by adding the pasta to the mix!
- 2 tablespoons olive oil
- 4 to 5 chicken thighs, bone in with skin
- Salt
- Pepper
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons all purpose flour
- 1 can cannellini beans
- 4 to 6 cups chicken broth
- ½ pound pasta
- Salt
- Grated Parmigiano Reggiano
Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.
Refried Beans with Pancetta
I love making refried beans at home- both vegetarian and with the porky goodness. These are with pancetta and are absolutely delicious. Please don’t buy the canned refried beans, especially since you can make them at home quicker and they come out a lot more healthy and delicious!
- 3 cans pinto beans, rinsed
- 1 cup chicken broth
- 3 garlic cloves
- 2 teaspoon smoked paprika
- 1 teaspoon salt
Transfer the beans, broth, garlic, paprika and salt to a small saucepan. Bring to a boil and simmer, covered for 15 minutes. Turn heat off and either with an electric beater or an emersion blender, blend the beans making sure they are not completely smooth and have a bit of texture. Keep aside.
- 1/3 cup pancetta, chopped
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 teaspoon roasted cumin seeds, crushed
- ½ cup Cotija cheese, crumbled
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Heat a large frying with the olive oil and add the pancetta. Cook over medium heat, stirring for 10 to 15 minutes till all the fat is rendered. Take the pancetta bits out with a slotted spoon. Add the onion and cook on medium heat for 5 to 6 minutes. Add the cumin seeds and sauté for a minute. Add the cooked beans and mix well. Check for seasonings. Transfer to a serving bowl. Top with cheese, green onions and cilantro.
Chicken and Bean Stew
So my daughter just got a full set of braces- so she has to eat all soft stuff for a bit. I decided to make a play on pasta fagioli- I changed it by making it a stew instead of a soup. I also added chicken to it as I wanted more protein in the dish and I thought a one pot meal would be a lot easier to make. This is a great dish to make today- especially with all the snow coming…
- 2 tablespoons olive oil
- 4 to 5 chicken thighs, bone in with skin
- Salt
- Pepper
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons all purpose flour
- 1 can cannellini beans
- 4 to 6 cups chicken broth
- ½ pound pasta
- Salt
- Grated Parmigiano Reggiano
Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.
Grilled Cheese with Pancetta and Roasted Jalapeños
OMG, these are the most delicious grilled cheese sandwiches ever! The combination of pancetta and roasted jalapeños is divine! Obviously eliminate the pancetta if you want to make them vegetarian.. otherwise definitely make this sandwich- it is awesome. Make sure you make the soup as well from yesterday…
- 5 to 6 fresh jalapenos, sliced in half
- Drizzle of olive oil
- Pinch of salt
Preheat oven to 400 degrees F.
Place the jalapenos onto a lined cookie sheet. Drizzle the oil and add a pinch of salt. Roast in oven for 30 minutes. Let cool and keep aside.
- 6 to 8 pancetta slices
Heat a frying pan and add the pancetta slices. Cook on medium heat till pancetta is golden brown and crispy. Take out and keep aside.
- Loaf of Italian bread, sliced
- Butter, room temperature
- Sharp cheddar cheese, grated
- Mozzarella cheese, grated
Butter one side of each of the two slices. Put the two slices butter side down onto a frying pan. Add both the cheeses, as many jalapenos as you want and a slice or two of the pancetta. Cook the grilled cheese and serve with tomato soup.