Word: pancetta
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...better or more wild-tasting than garlic chives or 860 other related wild onions that nobody pays attention to. If you take any random greens and pickle them and serve them with soft-shell crabs, or sauté the leaves in butter and put them atop incredible pancetta and artichoke spaghetti, of course it will be good! Ramps are like the foraged-greens version of stone soup...
...Maybe it's a recession-driven money saver, or maybe we just feel the need to get back in touch with what we eat, but Americans everywhere are discovering the pleasures of home-cured bacon. Culinary blogs are replete with homemade-bacon recipes, including how to make pancetta. Mario Batali's recipe for guanciale, cured pig cheek, has gone viral. Leading the piggy parade is food writer Michael Ruhlman, who has challenged his blog readers to make a BLT from scratch - including homegrown lettuce and tomatoes and homemade bread - shoot a picture, submit it and win a prize: his latest...
...extra credit for either, but I want this to be a challenge that everyone can accept, whether you live in a Manhattan walk-up or rural North Carolina, Alaska or suburban splendor. From scratch means: You grow your tomato, you grow your lettuce, you cure your own bacon or pancetta, you bake your own bread (wild yeast is preferred and gets higher marks but is not required), you make your own mayo." (See pictures: "What the World Eats, Part...
This unusual Italian-Peruvian menu offers appetizers such as duck tamaltio with riolla salad and pan roasted mussels with pancetta abruzzese. Tempting entrées include artisan-made fusilli pasta with fresh mozzarella, pan-roasted chicken with crispy polenta and slow roasted tomatoes, and lamb cassoulet. The authentic deserts of hazelnut mousse or a limoncello flute are the perfect ending. HUDS features limoncello flutes on alternate Tuesdays. Usual price: $45 Savings...
...just try to be really good, with strong flavors," he says. "Authenticity isn't anything that we really care about." He's ready for the purists who will complain that the cured meat in a new pasta amatriciana really ought to be guanciale, made from pork jowls, rather than pancetta, pork belly. "You know what? Most of our people do not care," Overton says...