- Babcock Feb 2, 2005 09:00 AM
I needed pancetta for bolognese sauce, and the meat guy at the market didn't have any, but sold me some Niman Ranch guanciale instead. I used a tiny bit of it for the bolognese, and have about a pound left.
I know I can use it for carbonara, etc.- any other ideas? Also, should I freeze the whole thing? Or will it keep a while in the fridge? Help!
re: Tela T.
Freezing works well. We normally keep it vacumn sealed at a low temperature (or fridgerator is very cold) and it last a long time.
It works well in any dish calling for pancetta or bacon, as long as you are looking for a porky flavor rather than a smoky flavor. We often use it in French dishes as well. (Remember how Julia Child always advised you to blanch American bacon?)
If you saute your guanicale/prosciutto/pancetta in olive oil with thinly sliced leeks over medium heat until the leeks are tender and starting to brown, then add lemon zest, lemon juice, salt, pepper, and cream, it makes a lovely sauce for pasta or julienned zucchini. I usually toss the cooked pasta or the lightly sauteed zucchini in the sauce pan or saute pan for 30 seconds before serving. The sauce also works well with caramelized onions, and then it kind of tastes like a Bertucci's Nolio pizza. : )