Leek And Pancetta Tray Bread Recipes

Steps:

• Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
• Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
• After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
• Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

Steps:

• Blindbake pie crust in 9" pan, preferably one with a removable bottom, at 400 degrees for twenty minutes or until set and light golden in color. *special tip- line crust with nonstick foil and fill crust with dried beans before baking.not necessary but makes it prettier!*.
• Transfer to wire rack to cool (remove foil and beans if you used them).
• Reduce oven to 375.
• Cook pancetta in large skillet until crisp, remove with slotted spoon to paper towels.
• Discard all but 11/2 tbs drippings.
• Add leek and sautee until tender (about 5 minutes).
• Stir in thyme and remove from heat.
• Add pancetta to leeks and combine.
• Sprinkle 1 cup of cheese over bottom of pie shell.
• Spread pancetta/leek mixture over cheese and top with tomato slices.
• In a medium bowl, combine combine eggs, cream, half-and-half, salt and pepper.
• Slowly pour egg mixture over tart filling, letting it seep into it.
• Top with remaining cheese.
• Bake 30 minutes or until knife comes out clean and top is lightly browned.

Steps:

• In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
• In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
• Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
• With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
• Blend in egg.
• Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
• Beat in pancetta.
• Cover and let rise until doubled in bulk, 45 to 60 minutes.
• Punch down batter.
• Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
• Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
• Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
• Remove from dish; let cool on rack.