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Dry-Cured Products

Sword Fish with Pancetta - Back to Top

2 Sword Fish Steaks
1/4 lb. thinly sliced PARMA BRAND Pancetta
Salt & Pepper to taste

Land meets sea in many ways. This is one to remember for many days. Please feel free to increase for larger gatherings. Very simply, lightly salt and pepper swordfish, turn the broiler on and place swordfish in oven, broil for approximately 5 minutes. Take out and turn. Add several thin slices of pancetta to cover fish. Place back under broiler and cook several more minutes until pancetta melts down into fish. Serve with fresh vegetables and a light rice pilaf. This is a quick gourmet treat!!

Thanks Uncle Gene!!


Summer Fare Pasta - Back to Top

5 plump tomatoes (diced)
1/4 pound PARMA BRAND Pancetta (chunk)
1 red pepperoncino
1/4 cup olive oil
1 small onion (diced)
salt & pepper (to taste)
1 pound (your favorite) pasta

First, dice up Pancetta then saute with whole pepperoncino in 1/4 cup olive oil, until pancetta is lightly browned. Take out pepperoncino. Add diced onion, saute until softened then add diced tomatoes and salt and pepper to taste. Cover and cook, stirring occasionally until well blended, about 20 minutes.

Cook pasta as per box directions. Please leave al dente. Combine pasta and sauce in your favorite pasta bowl, sprinkle with some grated Pecorino Romano and serve immediately. Don't forget a loaf of good crusty Italian bread and a full bodied Vino rosso!!


Porkloin with Pancetta - Back to Top

1- 3 pound piece of porkloin (butterflied)
1/4 pound sliced PARMA BRAND Pancetta
5 cloves of garlic
1 heaping tablespoon rosemary
4 tablespoons olive oil

Finely mince cloves of garlic and rosemary, place in small bowl and add olive oil, mix thoroughly. Set aside. Unroll porkloin and lie flat. Lightly salt loin, take garlic mixture and rub onto porkloin, add slices of Pancetta to cover porkloin.
Roll porkloin and tie off in one inch sections. Bake uncovered at 350F for approximately 1-1/2 hours or until internal temperature of 160F.
Slice and serve.
The aroma is wonderful! Serves six easily.


Italian Hoagie - Back to Top

6 inch hoagie roll
4 to 6 slices PARMA BRAND Genoa Salami
4 to 6 slices PARMA BRAND Mortadella
4 to 6 slices PARMA BRAND Salami Rosa
4 to 6 slices PARMA BRAND Capicollo
4 slices Provolone
4 slices Mozzarella
Your favorite Italian dressing
shredded lettuce
sliced tomatoes

Heat meats on grill length of roll, flip and add provolone and mozzarella slice.
Allow provolone to start to melt, then place on roll. If you like your bread toasted, put it under the broiler for a few minutes. Shred lettuce into bowl, add Italian dressing and mix well. Top Hoagie with lettuce, dressing and tomato.

Can be served hot or cold. Delicious!!! You will want to open your own Hoagie shop!



Farfalle with Pancetta - Back to Top

3 tablespoons olive oil
1/2 cup diced PARMA BRAND Pancetta
1 cup finely chopped onions
1 tablespoon minced garlic
1 Bell red pepper, peeled, seeded, and cut onto strips
4 cups tomatoes, peeled, seeded and chopped
salt and pepper to taste
Dash sugar
1/2 cup chopped Italian flat parsley
2/3 box farfalle (bow tie) pasta

In a large saute pan, heat olive oil and add Pancetta. Cook until Pancetta crisps and fat is rendered. Add onions and continue cooking until they are soft. Add garlic and red pepper strips and cook 3 to 5 minutes. Add tomatoes, dash of sugar, salt and pepper. Simmer 15 minutes uncovered to a sauce-like consistency. Add parsley.

Cook Farfalle as per box directions. Please leave al dente. Drain and combine with sauce. Serve with freshly grated Parmesan cheese and a good bottle of Red!!

Many thanks to our good friend, Jane. THANKS!