Search results
Results From The WOW.Com Content Network
1. In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate.
3 oz hickly sliced guanciale or pancetta, see Note cut into 1/2-inch strips; 1 fresh red chile, stemmed, seeded and minced; 1 bay leaf; 1 / 2 cup dry white wine; 1 can 28-ounce whole tomatoes ...
In a deep skillet, heat the oil. Add the guanciale and cook over moderate heat, stirring, until opaque, about 3 minutes. Add the onion, anchovy and garlic and cook over moderately low heat ...
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes [4] such as spaghetti alla carbonara and sauces such as sugo all'amatriciana. [ 6 ] It is a specialty of central Italy , particularly Umbria and Lazio .
Amatriciana derives from a dish called pasta alla gricia. [4] The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, [5] who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. [5]
For premium support please call: 800-290-4726 more ways to reach us
The two basic types of pancetta are the arrotolata ('rolled') and stesa ('flat'). The arrotolata, salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the stesa is often used chopped as an ingredient in many recipes or cut in thick strips, that are usually eaten grilled.
Lighter Side. Medicare. new