Pancetta Biscuits Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook pancetta over medium-high heat 7 to 9 minutes, stirring frequently, until crispy. Remove pancetta with slotted spoon to small bowl. Discard all but 1 tablespoon drippings; return skillet to heat, and reduce to medium. Add onion and garlic. Cook 3 to 4 minutes, stirring occasionally, until tender. Add onion mixture to pancetta; set aside.
• Separate dough into 8 biscuits; cut each into six pieces. Place evenly in baking dish. In large bowl, beat eggs and half-and-half with whisk until blended. Beat in thyme, salt and pepper. Stir in broccoli, 1 cup of the Parmesan cheese and the pancetta mixture. Pour over biscuits in baking dish; stir to distribute mixture and coat pieces with egg mixture.
• Bake 35 to 40 minutes or until deep golden brown and center is set. Top with mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cover loosely with foil if top is getting too brown. Let stand 15 minutes before serving. Cut into 4 rows by 3 rows.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Steps:

• Preheat oven to 450°F. Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool.
• Whisk flour, sugar, baking powder, and salt in large bowl to blend. Rub in butter with fingertips until coarse meal forms. Stir in Fontina and sage, separating strands of cheese. Add 3/4 cup buttermilk and pancetta with any pan drippings and stir until moist clumps form. Turn dough out onto floured surface and knead just until dough holds together, about 4 to 6 turns. Flatten dough to 3/4-inch thickness. Using 2 1/4-inch-diameter biscuit or cookie cutter, cut out rounds. Re-roll dough and cut out more rounds until all dough is used.
• Transfer biscuits to large rimmed ungreased baking sheet, spacing apart. Brush biscuit tops with remaining 2 tablespoons buttermilk. Bake until biscuits are puffed and golden, about 14 minutes. Serve warm.