As the Empress is fond of saying, “there’s nothing in life that can’t be improved by bacon”.
I nominate pancetta as one of life’s essential ingredients – toss a few scraps through everything from steamed beans & peas, brussels sprouts, boiled taties. Throw it into pasta sauces of all kinds, wrap a chicken breast in it, throw a bit into stuffings of any kind (like the zucchini flowers), wrap a bit of salmon or a sardine in it, or go stuff a quail with it if you wanna get fancy.
Tonight I made a beany stew adapted from Karen Martini’s delicious looking “Northern Italian olive mill soup” in yesterday’s Sunday Life mag. Hers was made with dried borlotti beans but I took the usual open-a-can route, and hers included radicchio and cavolo nero, whereas I just chucked in some silverbeet instead. Read the rest of this entry ?
