Foods, and a local independent market, all in vain searching for a chunk of pancetta. TJ’s didn’t have it at all, the grocery stores only had thin deli-style sliced which was not going to work in the recipe, and Whole... (7 replies, last updated by Food Tyrant April 3, 2005)

I’m looking for a pancetta that is ubiquitous in Italy but hard to find here. Instead of the pancetta that is round like a sausage -this is a slab, with a pepper crust on the top and layers of meat and fat. I’ve seen it... (3 replies, last updated by jen kalb January 15, 2005)

I recently made a batch of pancetta-garlic puree for a recipe in Paula Wolfert’s Slow Mediterranean cookbook. It’s delicious — cooked garlic cloves pureed with pancetta, duck fat, and a pinch of salt and pepper.... (4 replies, last updated by Katie Nell May 4, 2006)

/2 tsp freshly ground black pepper (or to taste) slice each brussel sprout in 1/2 & remove core gently pull leaves apart (don’t have to get each and every leaf separated perfectly) heat large saucepan. add olive oil and... (0 replies, last updated by wurstle December 13, 2004)

Just a note to say the slabs of pancetta made and offered at Royal Crown Bakery are really good! Spiced with red pepper and herbs, with a great texture – sort of crispy fat/good thick layer of meat too. Its made flat in a... (1 reply, last updated by Cathy Elton March 1, 2003)

Michele Anna Jordan’s column in the PD mentioned that Claudio Valentini’s pancetta and guanciale was available for sale at Traverso’s market in Santa Rosa. Or would be as soon as new stocks arrived (it sold out... (2 replies, last updated by mandy o'neal July 1, 2005)

I just made carbonara tonight with some leftover pancetta and no, it doesn’t taste at all smokey. Porky and salty and (if you get the kind with pepper rubbed into the rind) peppery but definitely not smokey. Some... (15 replies, last updated by Das Ubergeek January 11, 2007)

is a whole pepper stuffed with chopped meat and rice and tomato sauce. Any recommendations are appreciated. (3 replies, last updated by Tom Steele May 8, 2001)

Another post on stuffed cabbage got me thinking about stuffed peppers as well. Planning to go to a farmer’s market Saturday and buy some large green peppers for stuffing. Any recipes you would like to share? We usually do... (17 replies, last updated by oakjoan September 10, 2007)

I’d make the pasta, (hold it in a strainer or hot water) Saute the pancetta with fresh cracked pepper. In the same pan add some white wine or vermouth say about 2 ounces. Let it reduce, and add a cup of cream meanwhile as... (2 replies, last updated by chef chicklet October 21, 2009)

Pancetta with green peas is one of lifes simple pleasures. A few sauted shalotts some chicken stock and a touch of pepper..... (9 replies, last updated by bubbles4me December 29, 2008)

caramelized) onions, chopped sage, grated emmenthaler cheese (gruyere or swiss would be fine alternatives), pancetta (or bacon), black pepper. Fold up edges and brush on a little EVOO. You can use any toppings, but soften/wilt... (9 replies, last updated by Funwithfood November 2, 2005)

A few months ago after buying the book Charcuterie, we started making our own pancetta and guanciale. If you use these wonderful cured meats in your cooking (and you should), it’s so darn easy to make, generally better than... (48 replies, last updated by cinnamon girl November 22, 2009)

Try some chopped, sauteed pancetta along with the pecorino, pepper, and pasta water. Killer good. Maybe 2 – 3 ounces for a pound of tubular pasta (something to grab onto those pancetta bits). And I’ll sometimes throw... (14 replies, last updated by resabia March 1, 2009)

So I was at a produce stand yesterday and saw this giant bag of jalapenos for $1.00...so I HAD to get them only to come home and think, "That’s a lot of peppers". I was thinking about pickling them, though I have never done... (9 replies, last updated by alkapal March 19, 2009)