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Wednesday, November 9, 2011

Pancetta Success (aka, I'm alive!)

The scary Chinese curing salt with the label whose ingredients simply read "curing salts" did the trick. I unwrapped my pancetta today, a day early because I couldn't wait, and sliced into it. It was a rosy pink, and boy was I proud. Three of us tucked into bowls of creamy, fatty spaghetti carbonara with no thoughts of death or dying, although death by spaghetti carbonara would be a worthy way to go.

Tomorrow, I am going to use some more pancetta and saute it with shredded Brussels sprouts. I see more cured meat in my future.

Perhaps I'm tooting my horn too soon since it has only be a couple of hours since dinner...
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6 comments:

  1. Alicia FoodycatNovember 10, 2011 at 1:17 AM

    It looks gorgeous! Well done!

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  2. kimchiNovember 10, 2011 at 8:02 AM

    dude, that turned out awesome! and death by carbonara sounds delicious.
    can't wait to hear about the brussel sprouts--i never thought to shred them but i like the idea. do you use a food processor for that?

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  3. UnknownNovember 10, 2011 at 5:44 PM

    I've been following your pancetta progress and I'm glad to hear you're still alive.

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  4. wildtomatoNovember 10, 2011 at 6:35 PM

    Foodycat, thank you! Your charcuterie-making was such an inspiration.

    kimchi, yes, I use the food processor. Once the Brussels sprouts are shredded, they cook up really fast.

    Andrea, I'm glad I'm alive, too! It's been a day now, and I feel fine.

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  5. TinaNovember 15, 2011 at 7:16 AM

    Great job, it looks fantastic! And I think I'm adventurous for making my own yogurt;)

    Can't stop dreaming of a big bowl of spaghetti carbonara now. Need to whip some up on the next rainy day.

    ReplyDelete
  6. MeeraNovember 15, 2011 at 9:15 PM

    Mejdool dates stuffed with mild goat cheese, wrapped with pancetta, and quick broiled to a crisp.

    You are a culinary genius!

    ReplyDelete