Pancetta Tartines
I roasted slabs of peasant bread with thin slices of pancetta on top; as the fat renders out of the pancetta, it bastes the bread, leaving the bottom and the pancetta top crisp, the center tender. It is at once indulgent, elemental, and somehow slightly taboo, a perfect hors d' oeuvre or snack.
Ingredients
- Rustic peasant or sourdough bread
- Extra virgin olive oil
- 1 clove of garlic
- Pancetta
- Fresh cracked pepper to taste
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Instructions
- 1. Preheat the oven to 375 degree F.
- 2. Cut 1/2-inch slices from a loaf of rustic peasant or sourdough bread and trim the crusts.
- 3. Brush the slices on one side with extra virgin olive oil. Rub both sides with a cut clove of garlic.
- 4. Arrange the slices oiled side down on a baking sheet. Cover each slice completely with a thin slice of pancetta or guanciale (cured pork cheeks); they should overhang the edges a little.
- 5. Grind over some pepper.
- 6. Bake until the bottoms are golden and crisp, 25 minutes. Serve at once.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
