WHAT IS PANCETTA RECIPES

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ROASTED COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES



Roasted cod with pancetta & pea mash - Jamie Oliver recipes image

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

4 thick pieces of cod fillet about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli (optional)
1 small knob of butter
1 splash of milk
½ a bunch of fresh mint (15g)
60 g rocket
extra virgin olive oil

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6.
    2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
    3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
    4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
    5. Deseed and finely dice the red chilli, if using.
    6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
    7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
    8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Nutrition Facts : Calories 339 calories, FatContent 10.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 1.4 g salt, FiberContent 5.8 g fibre

CHICKEN BREAST WITH PANCETTA CREAM AND PEAS RECIPE | MYR…



Chicken Breast with Pancetta Cream and Peas Recipe | MyR… image

You can substitute bacon for pancetta, and cream cheese for mascarpone.

Provided by Julianna Grimes

Total Time 37 minutes

Yield Serves 4 (serving size: 1 breast half and about 2 tablespoons sauce)

Number Of Ingredients 12

1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 ½ ounces pancetta, chopped
4 (6-ounce) skinless, boneless chicken breast halves
.38 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
2 tablespoons mascarpone cheese
2 tablespoons water
2 teaspoons all-purpose flour
1 cup frozen green peas, thawed

Steps:

  • Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes, stirring frequently. Remove garlic from pan using a slotted spoon; reserve garlic. Increase heat to medium-high. Add pancetta; sauté 4 minutes or until crisp. Remove pancetta from pan using a slotted spoon; reserve pancetta.
  • Sprinkle chicken with salt and pepper; sauté 4 minutes on each side. Remove chicken from pan. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until the liquid almost evaporates (about 3 minutes). Return chicken to pan. Add stock; bring to a boil. Reduce heat to medium, cover, and cook for 6 minutes or until chicken is done. Remove chicken from pan.
  • Add mascarpone to pan, stirring with a whisk until smooth. Combine water and flour, stirring with a whisk. Add flour mixture to pan; bring to a boil. Cook 2 minutes; stir in pancetta, garlic, and peas. Cook 1 minute. Serve sauce over chicken.

Nutrition Facts : Calories 387 calories, CarbohydrateContent 7.7 g, CholesterolContent 134 mg, FatContent 17.9 g, FiberContent 1.6 g, ProteinContent 42 g, SaturatedFatContent 6.4 g, SodiumContent 630 mg

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