Pancetta Purse With Roasted Red Bell Pepper Aioli Recipes

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Steps:

• Using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. Reserve, covered.
• Carefully cut up pancetta into small morsels (pea-sized).
• In a saute' pan or small pot, cook the pieces until crispy. Remove using a slotted spoon and dispense on a paper towel covered plate.
• Add pancetta into cheese mixture and stir. Reserve. Note: The heat from the bacon may melt the cheese a little -- that's okay.).
• Remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
• Next, scoop a heaping teaspoonful onto the center of each wrapper.
• Using a ramekin or small bowl. Fill with 2 oz of water.
• Dip a finger into the water and trace along the edge of each wrapper.
• Fold over the top half of the wrapper over the bottom half to form a rectangle,.
• Press and seal the seams with your fingers.
• While holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a "money bag" shape.
• Reserve in refridgerator while you prepare the sauce.
• For the sauce: Place a fresh red bell pepper on the stovetop flame and allow the skin to char.
• Using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
• Remove from bowl, peel and discard the skin. Then remove the stem and the seeds and also discard.
• Utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
• Add water as needed to thin to a sauce consistency. Pour into a ramekin or small bowl.
• Frying:If you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
• Remove purses from refridgerator and place in saute' or fry pan.,.
• Fry for 3 minutes or until golden brown. (Note: Oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. If it's not, remove and wait a few moments.
• In a deeper fryer, the purses will float to the surface when they are done.
• Remove from oil using a slotted spoon. Allow to drain on a paper towel linede plate.
• Serve with sauce and enjoy!

Steps:

• Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
• Process for 1 minute or until completely smooth. Serve with potato chips.
• Enjoy!

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 the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
• Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
• Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
• Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
• Fold into omelets or scrambled eggs, with or without cooked vegetables.
• Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
• Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
• Spread on crostini or pizza before baking.
• Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
• Serve as a condiment with grilled or roasted fish, meat, or chicken.
• Stir into soups or stews just before serving.
• Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.