Food Blog|Recipes|Product Reviws|Food Commentary|Long Island Food

Monday, November 17, 2008

Dinner Tonight: Pancetta Wrapped Cod

This isn't so much a recipe more so a technique. An easy one at that. Wrapping seafood in a salty fatty cold cut like pancetta is a good way to infuse flavor into seafood.

I heard pancetta described as Italian bacon but this is only partially true. Yes, it is from the same cut of pork as bacon but that is where the similarities end. Bacon is smoked while pancetta is cured in salt. The curing process enables pancetta to be safely consumed raw and bacon as we all no is as lethal raw as it is delicious fried. Either way both products are damn good but in their own way.

Pancetta is usually found in spirals. The best way to use the pancetta in this method is to unravel the spirial into thinner pieces and than wrapping it around the fish. This will give a more tighter wrap. Also if you try this use a piece of fish that is in a loin type shape. Other good choice besides cod would be monkfish of halibut.

1 comment:

mr.sound and mrs.sound said...

I see that you’re interested and fascinated in food stuffs. You see, we have this food site that is a food and cooking encyclopaedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques. Not only that you help us and other people in tasting new recipes but your submitted recipes will be raffled. You will have a chance to win $100 gift card to Sur La Table by just sharing your recipes to all. One entry per recipe, the more you submit recipes the better your chances. Click HERE for more info about the drawing. Or maybe you can try our link back system at Foodista an easy way to get link backs between two food related sites, if you’re not into sharing your recipes or knowledge. Enjoy and see you there!

Add to Technorati Favorites