PANCETTA-WRAPPED TROUT
You can prepare this the day before and changing the quantity is simple, making it a perfect dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven 220C/fan 200C/gas 7. Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place. Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.
- While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.
Nutrition Facts : Calories 554 calories, Fat 40 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 1 milligram of sodium
PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM HONEY DRESSING
Provided by Lorraine Pascale
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Distribute the arugula evenly among four serving plates.
- Put the pancetta into a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.
- Put 2 tablespoons butter and the oil into the skillet and reduce the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the pan, reserving any juices that may be left.
- Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.
- Put the pan back on medium heat and add the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.
CAESAR SALAD WITH PANCETTA
Steps:
- Preheat the oven to 400 degrees F.
- Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
- Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
- Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
- For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
- All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
- If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.
- Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.
PANCETTA BALSAMIC VINAIGRETTE
Steps:
- Special Equipment: 1 (6 to 8-ounce) decorative jar
- Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
- When ready to use shake well to combine.
- Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
PANCETTA-WRAPPED SHRIMP WITH HONEY-LIME GLAZE
Requested every year by my family during the holidays are these shrimp appetizers. We're all familiar with bacon-wrapped shrimp bites, but our version uses pancetta and a honey-lime cilantro glaze. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp., Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turns pink., Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro.
Nutrition Facts :
MARINADE FOR STEELHEAD TROUT RECIPE - (4/5)
Provided by JASON_MARY
Number Of Ingredients 6
Steps:
- COVER FILLET WITH MARINADE 1 HOUR PRIOR TO GRILLING. GRILL ON EACH SIDE TO 5 MINUTES.
GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD
Provided by Amanda Hesser
Categories dinner, easy, quick, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
- In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
- Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 5 grams, Sodium 934 milligrams, Sugar 1 gram, TransFat 0 grams
More about "pancetta wrapped trout with honey balsamic salad recipe 45"
HONEY BALSAMIC GLAZED STEELHEAD TROUT | DUDE THAT COOKZ
From dudethatcookz.com
Reviews 10Category DinnerCuisine AmericanTotal Time 30 mins
- Slice your steelhead into equal portions. Season with 1/2 tsp. sea salt, black pepper, and creole seasoning. Add fish to the (oven-safe) skillet. Set to the side.
- Add honey, balsamic vinegar, lemon juice, white wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on low heat, then slightly increase heat to medium and cook until it begins to thicken for an additional 5 to 10 minutes if needed. Remove from the heat and allow to cool for a few minutes.
HONEY RICOTTA PEACH CROSTINI WITH CRISPY PANCETTA
From thesuburbansoapbox.com
FRITTATA WITH SHALLOTS & PANCETTA | WILLIAMS SONOMA
From williams-sonoma.com
TROUT FILLETS WITH BALSAMIC VINEGAR REDUCTION | RICARDO
From ricardocuisine.com
BALSAMIC-GLAZED SCALLOPS & PANCETTA SALAD RECIPE - WAITROSE.COM
From waitrose.com
PANCETTA-WRAPPED PEACHES WITH BASIL AND AGED BALSAMIC RECIPE
From foodandwine.com
PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA ... - COOKING CHANNEL
From cookingchanneltv.com
PAN-FRIED PEAR SALAD WITH PANCETTA, GORGONZOLA AND A WARM …
From bbc.co.uk
RECIPES GRILLED TROUT IN A BALSAMIC REDUCTION | SOSCUISINE
From soscuisine.com
PANCETTA WRAPPED TROUT WITH HONEY BALSAMIC SALAD …
From tfrecipes.com
WARM SMOKED TROUT KOHLRABI WITH ARUGULA AND WHITE BALSAMIC …
From recipes.clubandresortchef.com
PANCETTA WRAPPED RAINBOW TROUT STUFFED WITH SPINACH
From everydaygourmet.tv
PAN-FRIED BALSAMIC PEAR SALAD WITH PANCETTA, GORGONZOLA AND A …
From recipenet.org
9 SAVORY RECIPES STARRING PANCETTA
From allrecipes.com
PANCETTA-WRAPPED TROUT WITH HONEY BALSAMIC SALAD
From cookism.net
You'll also love