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Guanciale recipes? (not pasta or pizza)

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hungry_united Jan 21, 2009 08:53 PM

Can anyone recommend a good way to serve guanciale that does not involve pasta or pizza? My boyfriend got a big chunk and we are trying to brainstorm ways to use it other than putting it in a sauce for pasta all'amatriciana or alla carbonara or slicing it on pizza...
Thanks for any ideas!

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  1. j
    jaykayen RE: hungry_united Jan 21, 2009 09:21 PM

    slice it super thin and top crostini, put it in sandwiches, wrap dates and roast.

    1. mbfant RE: hungry_united Jan 21, 2009 10:07 PM

      You're missing the biggie guanciale pasta, which is alla gricia, aka amatriciana in bianco, JUST guanciale and freshly grated pecorino romano moistened with the pasta water.

      Other than on pasta, it is traditional in stewed fresh fava beans and also with pan-fried wedges of artichokes. Another traditional thing is to slice it thin and fry it like bacon then sprinkle with vinegar. Use it wherever you might use bacon. Try it with brussels sprouts. The ultimate is thin-sliced on warm focaccia so that the heat of the bread softens the fat.

      1 Reply
      1. re: mbfant
        k
        kobetobiko RE: mbfant Jan 21, 2009 11:54 PM

        I use it with roasted brussels sprouts and cauliflowers and came out great. Also good with any greens (pretty much) like sauteed kales or spinach, or with asparagus.

        As mbfant mentioned, you can use it like bacon. Sprinkle it on mac and cheese, or use it to start the base for clam chowder. You can also use it as toppings for salad.

      2. e
        ESNY RE: hungry_united Jan 22, 2009 08:00 AM

        Use it as you would use bacon. Whether as a topping for sandwiches/burgers, use it and its fat to flavor vegetables, etc, put in eggs, etc.

        1. h
          hungry_united RE: hungry_united Jan 23, 2009 09:19 AM

          well we made perciatelli (similar to bucatini) all'amatriciana last night with a side of brussels sprouts with guanciale and garlic. both were delicious! i found a recipe for pasta alla gricia in the new york times and am looking forward to try that too... and sliced thin on warm focaccia sounds delicious... kind of like lardo, one of my other favorite italian "meats" (in quotes b/c lardo is obviously all fat, no meat!) thanks everyone for the ideas!

          1 Reply
          1. re: hungry_united
            mbfant RE: hungry_united Jan 23, 2009 12:43 PM

            I have to object to a side of brussels sprouts with the matriciana. Brussels sprouts AFTER the pasta!

            Gricia is quite easy. Use a top quality pasta, like Latini or any of the nice ones that have a very rough surface and throw off starch. Cut the guanciale into little strips (about 1/4 lb for a package of spaghetti or bucatini or even rigatoni, but really as much as you like). Put the pieces in a large frying pan, cold, then sauté slowly till they're golden but not crisp. Remove the guanciale and leave the fat in the pan. Cook the pasta al dente and lift it into the pan with the fat over very low heat. Reserve at least a cup of the water. Toss till the pasta is coated. Remove from the heat. Toss in some handfuls of grated pecorino romano (not parmigiano) and moisten with some of the pasta water, which should make a little creamy sauce. Add a little black pepper, freshly ground, and the reserved guanciale pieces. Toss and serve immediately.

          2. icey RE: hungry_united Jan 23, 2009 09:57 AM

            At one of our favourite restaurants, they have an appetizer of guanciale wrapped shrimp! They are really good!

            1. hohokam RE: hungry_united Jan 23, 2009 12:39 PM

              The title of another thread made me think that you could try making something like a salade Lyonnaise with the guanciale serving as the protein.

              The thread that stimulated that thought...

              http://chowhound.chow.com/topics/590034

              1. r
                roro1831 RE: hungry_united Jan 23, 2009 12:44 PM

                There was a recipe in one of the magazines I have at home which I can't recall verbatim, but it involves cooking some of the guanciale with some pearl onions and then adding peas to it. I have never had the pleasure of using guanciale and substitute pancetta. i'll look for it tonght, very basic and easy but quite good.

                1. r
                  roro1831 RE: hungry_united Jan 23, 2009 12:51 PM

                  Here's a link to a recipe I just found online that looks pretty similar to the one I've used.

                  http://www.epicurious.com/recipes/foo...

                  1. p
                    prezcleanplateclub RE: hungry_united Jan 15, 2010 11:56 AM

                    chopped up and used in a quiche with onion and cheddar cheese

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