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| Asparugus and boiled egg |
Those most familiar with pancetta are the ones who frequently prepare Italian cuisine, watch cooking shows featuring Italian delicacies or have an innate desire to learn as much about cooking and types of food as possible. Even if you are unsure of what pancetta is, you will know in a moment and most likely start thinking of other ways to include it in your menus. Pancetta, Italian bacon that is not smoked like so many other pork products, is cured with pepper, salt and other spices, such as clove and nutmeg.
Some nations, such as the UK and US, use the belly and sides of the pig for bacon, generally smoking it with many different types of wood to vary the flavor. Usually the slabs of bacon are cut into slices before selling at the market. Again, pancetta is not smoked, just cured with salt, pepper and the spices. The meat, which comes from the belly, is rolled and tied into artificial or natural casings. It looks much like sausage or salami.
As it only cures for a couple of weeks, those from North America who use it prefer to cook it first. You can find pancetta in some supermarkets, as well as Italian markets in your area. Cooking a recipe of asparagus, pancetta, and egg gives a great opportunity to steam the pancetta at the same time as the asparagus by wrapping it towards the bottom of each spear.
When ready to dip, the top of the spear goes into the yolk and then retracted for a nibble. By the time you reach the pancetta, you can eat the outer part of the egg with the remaining asparagus and pancetta.
Using Pancetta with Asparagus
This tasty meal of boiled or steamed asparagus and pancetta is perfect to dip into the soft-boiled egg nestled in a cute egg dish. It is ideal for breakfast, a light lunch, or satisfying snack.
Ingredients -
- 2 bunches slender green asparagus1 teaspoon sugar
- 4 eggs
- Pancetta, thinly sliced
- ⅔ cup shaved fresh parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Preparation:
Trim the ends of the asparagus and wash the spears.
Fill a large pot with water about three-quarters of the way full and place the teaspoon of sugar in it. Heat over high heat until the water boils. While waiting for the water to boil, wrap a piece of pancetta near the bottom of the asparagus and fix it by running a toothpick through the spear.
Drop the asparagus-pancetta spears into the water for 3 minutes. While the asparagus is boiling, put the butter into a small microwaveable bowl and melt the butter on high for 30 seconds. If it needs a bit more time, do it 5 seconds at a time. Set the bowl by the asparagus.
Fill a medium saucepan with enough water to cover the eggs while boiling and turn the heat to high so the water comes to a boil. Reduce the heat to low and when the boil reduces to simmer gently add the eggs, letting them cook for 60 seconds. Take the pan off the heat, leaving them in the pan for 4 minutes. Take them from the pot to cool about one minute and place each in an eggcup.
Use tongs to remove the asparagus spears and brush them with the melted butter.
Put the asparagus-pancetta combo on four plates and add the soft-boiled egg in its cup. Add salt and pepper to taste and scatter shaved parmesan on the asparagus.
(Serves 4)