Pancetta alla Griglia, or Grilled Pancetta: On an episode of La Vecchia Fattoria, one of RAI TV's cooking & gardening shows, Dario Cecchini, the butcher who express mails steaks all over the world from his shop in Panzano in Chianti, showed how to grill fresh pancetta (pork fat back, available from a well stocked butcher or an oriental market). Grilled pancetta is quite good!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- Several slices meaty fresh pork side, the cut used to make pancetta (see below for specifics)
- Vinegar
- Red pepper
- Fennel seeds
- Thyme
Preparation:
Procure a number of half-inch thick, 1.5-inch wide, 8-inch long slices of meaty (as opposed to fat) fresh, pork side.
Dip them in good vinegar, turning them to coat both sides well.
Prepare a rub by grinding and blending red pepper, fennel seeds, and nipitella (a variety of thyme) in proportions to taste -- I'd go easy on the hot pepper; his mix was green. Rub the mixture into the meat and let it sit for a while. Then grill the meat either over coals or in a cast iron skillet for five minutes per side and serve.
The number of servings will depend upon the number of pieces you begin with.
The wine? Chianti Classico D'Annata
Dip them in good vinegar, turning them to coat both sides well.
Prepare a rub by grinding and blending red pepper, fennel seeds, and nipitella (a variety of thyme) in proportions to taste -- I'd go easy on the hot pepper; his mix was green. Rub the mixture into the meat and let it sit for a while. Then grill the meat either over coals or in a cast iron skillet for five minutes per side and serve.
The number of servings will depend upon the number of pieces you begin with.
The wine? Chianti Classico D'Annata
