Baby Greens With Pine Nuts And Pancetta Recipes

GARDEN SALAD WITH CRANBERRIES, PINE NUTS, AND BACON

Steps:

• Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• Toss with the baby greens or mesclun until the leaves are nicely coated.
• Toss again with the tomatoes.
• Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

BABY GREENS WITH PINE NUTS AND PANCETTA

Steps:

• Combine greens in a serving bowl. Heat a skillet over medium; cook pancetta, turning once, until crisp, 2 to 4 minutes per side. Transfer with tongs to paper towels; drain.
• Pour off half of the fat from skillet. Add oil to skillet; place over medium-low heat. When fat is hot but not smoking, add shallots and pine nuts. Cook, stirring, until pine nuts are golden brown, about 2 minutes. With a slotted spoon, transfer pine nuts and shallots to a serving bowl.
• Remove skillet from heat. Immediately add vinegar; scrape up browned bits with a wooden spoon. Drizzle warm dressing over salad. Season with salt and pepper, and toss to combine. Top with pancetta and serve.

MIXED GREENS WITH PANCETTA AND SHAVED PARMESAN

Steps:

• Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.

PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.