This is a great dish to make to show off your home-cured Pancetta or Bacon…
This is a great dish to make to show off your home-cured Pancetta or Bacon, or just use shop-bought Pancetta, if you prefer. If you’re using home-cured Pancetta or Bacon, I recommend blanching it in a pan of boiling water for 2 minutes to decrease the saltiness, then drain, before frying it as directed in the recipe below.
Serve immediately with the remaining Parmesan cheese sprinkled on top, and a crunch more pepper or a little more freshly chopped parsley, as you wish.
With its sub title “How to enjoy, serve and cook with cured meats”, this book covers every option from the glorious world of Charcuterie.
As founder with her husband Roland of Muddy Boots – one of the first ethical meat suppliers and now sadly no longer trading – Miranda gets straight to the point in her introduction.
Her first consideration is the “deal between humans and livestock… as the term animal husbandry reminds us, we are part of a binding contract that relies on our respect for animals and their welfare”. And, she makes the assumption that if you’ve bought the book, “we already agree about how to source our meat”.
Fair enough, and that having been said, Miranda continues that as we share these principles, we will also share, “the same enjoyment and confidence from making a recipe with good meat knowing it will deliver on taste”. A confident start to an imaginative and well-ordered book.
There are a few recipes on home curing – pancetta, duck breast and ham but the main focus is on serving and cooking with Charcuterie or accompaniments to serve with it.
I was particularly taken by Miranda’s take on Charcuterie Boards. These she divides into Italian, French, Spanish and Other, which she concedes is “a bit mean” as it includes British, German & Polish Cured Meats.
The recipes are lively, easy to cook and well laid out in sections on Small Bites, Appetizers, Salads and Light Lunches and Larger Dishes . Check out her Spaghetti Carbonara (above) and Roast Monkfish, Pancetta & Capers that delivers bags of flavour and a meatiness to what can often be a bland fish.
Credit: Recipe & all associated images With Copyright Owner Permission of Ryland Peters & Small (Photography by Steve Painter)
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