Asparagus And Bread Soup With Pancetta Recipes

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NONNA'S BREAD SOUP



Nonna's Bread Soup image

You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 large cloves garlic, thinly sliced
2 chicken bouillon cubes
2 tablespoons chopped fresh parsley
4 slices stale Italian bread, cut into 1-inch cubes (about 2 cups)
2 plum tomatoes, diced
2 mushrooms, sliced
2 large eggs, beaten
2 tablespoons grated or shaved Pecorino Romano cheese
Kosher salt and freshly ground black pepper

Steps:

  • In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
  • Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
  • Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.

PANCETTA TARRAGON ASPARAGUS



Pancetta Tarragon Asparagus image

A delicious different way to have asparagus.

Provided by Blue Buddha

Categories     Side Dish     Vegetables     Asparagus

Time 45m

Yield 15

Number Of Ingredients 6

¾ pound thickly sliced pancetta
olive oil, or as needed
1 cup thinly sliced shallots
3 bunches fresh asparagus, diagonally sliced
2 tablespoons dried tarragon
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Arrange pancetta on the prepared baking sheet.
  • Bake in the preheated oven until pancetta is crispy, about 20 minutes. Remove pancetta to a cutting board and chop. Pour the drippings on the baking sheet into a skillet; add olive oil to skillet.
  • Heat drippings and olive oil in the skillet over medium heat; cook and stir shallots, asparagus, tarragon, and pancetta in the hot drippings-oil mixture; season with salt and pepper. Cover skillet and cook until asparagus is tender, 15 to 20 minutes.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 5.8 g, Cholesterol 15.4 mg, Fat 10.7 g, Fiber 2 g, Protein 5 g, SaturatedFat 3.5 g, Sodium 192.6 mg, Sugar 2 g

ASPARAGUS AND PANCETTA SALAD



Asparagus and Pancetta Salad image

This is a fantastic and simple salad. Use as a first course or an appetizer with great success. Pancetta is Italian bacon, you can substitute regular bacon if you like.

Provided by Relish

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 6

2 pounds asparagus, trimmed
4 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
¼ pound pancetta, cut crosswise into 1/8 inch sticks
3 tablespoons lemon juice
2 teaspoons Dijon mustard

Steps:

  • Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter.
  • In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat. Add the garlic and cook and stir until fragrant, 2 to 3 minutes. Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned.
  • Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture. Pour the sauce over the asparagus.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 5.5 g, Cholesterol 5.2 mg, Fat 8.8 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 141.9 mg, Sugar 2.2 g

ASPARAGUS AND BREAD SOUP WITH PANCETTA



Asparagus and Bread Soup with Pancetta image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 35m

Yield About 4 cups

Number Of Ingredients 14

1/4 cup diced pancetta
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced onions
1/4 cup thinly sliced shallots
3 cloves garlic, whole
Salt and freshly ground black pepper
4 cups chicken stock, plus more if needed
1 cup small pieces country bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Creme fraiche or sour cream, for garnish

Steps:

  • In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
  • Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
  • Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

ASPARAGUS WRAPPED IN PANCETTA



Asparagus wrapped in Pancetta image

This dish is a really good starter, or could be served as a light lunch with bread.

Provided by salamandercookshop

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First make the dressing. Mix the rind and juice of the lemon with the garlic, parsley and olive oil, seasoning with salt and freshly ground pepper.
  • Take three asparagus spears and wrap them together tightly in one slice of Pancetta, ensuring that the whole asparagus is well covered in the Pancetta, particularly the tip. Complete this for the rest of the asparagus.
  • Heat a large heavy non-stick frying pan with a tablespoon of olive oil and place the Pancetta wrapped asparagus in the pan to cook.
  • It may be necessary to do this in batches depending on the size of your pan. Cook until the Pancetta is really crispy, turning as it cooks.
  • On four plates arrange a bed of salad leaves and dress with the lemon and garlic dressing, gently tossing the leaves to coat.
  • Slice each of the Pancetta wrapped asparagus in half with a diagonal slice and divide between the plates.

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