Asparagus Puff

This is from Patricia Wells The Provence Cookbook – it’s perfect for lunch or a light dinner.

  • 1 lb asparagus, cut into 1/2 inch pieces, lightly steamed
  • 4 oz Pancetta, cooked crispy and drained
  • 4 eggs
  • 1 c whole milk
  • Salt and pepper

Preheat oven to 425.

Butter the inside of a 10 inch round dish.

Whisk eggs and milk, season with salt and pepper, add asparagus and pour 1/2 in the round dish. Sprinkle Pancetta over eggs, pour remaining egg mixture.

Bake for 40 – 50 minutes until set and golden on top.

Cut into wedges and serve.

Serves 6.

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Pasta with Tomatoes, Pancetta and Artichokes

This is one of those pasta dishes you can make when there nothing in the house and it comes together super quick! Leave off the cheese and it’s 30 day friendly, drop the Pancetta and it’s vegan!

  • 3 tomatoes diced
  • 1/4 c mushrooms or 1 small can canned mushrooms
  • 6 oz grilled artichoke hearts chopped
  • 4 oz diced Pancetta
  • 1/4 c grated Parmesan
  • 1/4 c parsley chopped
  • 6 oz pasta

Cook pasta according to package.

In a 12 inch skillet over medium heat, cook Pancetta until crispy, add tomatoes, mushrooms and Artichokes, cook 5 min. Stir in pasta, adding a little pasta water if needed, cook over low heat stirring. Top with cheese and parsley.

Serves 2 – 4.

Seared Tofu with Spinach and Proscuitto

If you leave out the Pancetta, this one is vegan.

  • Peanut oil
  • 1 – 16 oz extra firm tofu, sliced into thin strips
  • Salt
  • 8 oz shiitake Mushrooms, sliced thin
  • 8 oz crimini Mushrooms, sliced thin
  • 4 oz Pancetta, cubed
  • 4 scallions, sliced thin
  • 1 bag baby spinach
  • 1/4 c stock – chicken or veggie
  • 2 1/2 tsp soy sauce
  • 2 tsp mirin
  • Chives sliced thin

Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.

Combine stock, soy sauce and mirin.

Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.

Serves 4.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Lentil and Pancetta Soup

Simple and tarty!

1 tbsp olive oil

2 leeks, minced

6 oz Pancetta diced

4 slices Pancetta

14 oz lentils

6 c chicken stock

Salt and pepper

Place oil in a pot over medium heat, add Pancetta and leeks and cook until browned. Stir in stock and lentil and bring to a boil. Cool over medium heat until lentils are soft. Season with salt and pepper.

Preheat broiler to high. Cook 4 slices until crisp.

Divide Soup amount bowls and top with crisp Pancetta.

Serves 4.

Chanterelle and Pancetta Risotto

I love cooking Risotto in my multi pot! It comes out perfect and it is so easy!

Ingredients:
4 oz pancetta, diced
1 medium shallot, minced
8 oz chantarelles
1 tbsp thyme leaves
2 cloves garlic, minced
1 1/2 c arborio rice
1/2 c dry white wine
4 c veggie stock
1/2 parmesean cheese, grated
2 tbsp butter
Salt and pepper

Put the pot on sauté mode. Add oil and Pancetta cook until crispy. Add the shallot, mushrooms and half the thyme. Cook until soft, about 5 minutes.

Heat broth in a pot over medium high heat. 

Add garlic, rice and cook, stirring constantly for 2 – 3 minutes. Stir in wine and reduce by half. Stir in 3 c broth. 

Turn on Risotto or rice setting and close the lid.

When cooking is complete, returning remaining broth to the mixture, Parmesan, and butter, stirring to incorporate. Season with salt and pepper. 

Serves 4 – 6.

Asian Fried Cauliflower

This Cauliflower is perfect for those of you watching your carbs – and it tastes wonderful! 

Ingredients:
4 oz chopped pancetta
1 bag of cauliflower rice
2 eggs
Salt and pepper
2 tbsp ghee or olive oil
1 yellow onion minced
8 oz crimino mushrooms, chopped
1 inch piece ginger, minced
2 tbsp coconut aminos or soy sauce
1 tsp cocnut or rice vinegar
1 tsp fish sauce
8 scallions, sliced thib
1/4 c cilantro, chopped

Cook pancetta in a large pot until crispy, set aside on a paper towel to drain.

Whisk the eggs, cook in a pan with the pancetta drippings over medium heat and fry the egg into a thin omelette. Remove from pan and let cool, then slice into thin strips.

Melt the ghee, add the onions and mushrooms and cook until translucent. Add the cauliflower and ginger and cook over low heat for 5 minutes until tender.

Season with coconut aminos, coconut vinegar and fish sauce. Stir in remaining ingredients and serve.

Serves 4 – 6.