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Panceta with Herbs 🎄🍾
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
8 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Pancetta3 kg
- Ground Garlic5 unit(s)
- Chopped Onion1 unit(s)
- Rosemary leaves2 cup
- Chopped Chives2 cup
- Chopped basil2 cup
- Extra virgin olive oil to taste
- Salt to taste
- Ground black pepper to taste
- Dark beer600 ml
- Sicilian lemon zest1 unit(s)
- In a pan sauté the onion until golden, add the ground garlic, lemon zest and rosemary leaves, basil and chopped chives
- Turn off the heat and set aside
- Place the pancetta on a clean cutting board and make cross cuts reaching the fat.
- Repeat the cuts in the opposite direction.
- Season with olive oil, salt and pepper and spread with your hands, distribute on all sides
- Add the herbs in the cuts you made in the pancetta
- Cover with aluminum foil and place in the fridge overnight.
- The next day, remove the aluminum and place the pancetta and dark beer on a platter that can go in the oven.
- Pre-heat the oven at 180 °
- Cover the pancetta with aluminum foil and bake for about 3 and a half hours.
- Remove the aluminum and increase the oven temperature to about 250 degrees
- Bake for another 30 minutes or until it's golden and ready 😋
- Tip: If you want to use the leftover broth to make a sauce, just remove what was left in the mold and mix it with 2 tablespoons of flour until it forms a sauce that you can serve separately.
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