Peach, Pancetta, Lettuce, and Tomato Sandwiches

In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.

• 
  
  8 oz. thinly sliced pancetta
  
  


• 
  
  1 18-inch baguette
  
  


• 
  
  1 to 2 Tbs. mayonnaise
  
  


• 
  
  2 medium ripe tomatoes (6 oz. each), thinly sliced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large ripe peach, pitted and thinly sliced
  
  


• 
  
  4 leaves Boston lettuce
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate.

Halve the baguette lengthwise. Put the bread cut side up on the oven rack and broil until golden, about 1 minute.

Spread the mayonnaise on the bottom half of the baguette. Lay the tomato slices over the bread and season lightly with salt and pepper. Top with the peach slices, pancetta, and then the lettuce leaves. Replace the top half of the bread, cut the sandwich into 4 pieces, and serve.

Bergamo-Style Ravioli

Amaretti, the small, almond-laced cookies, come from Italy's Lombardy region and play an integral role in the cuisine of the small medieval city of Bergamo. They are found in many meat fillings, as in these ravioli, creating a play on sweet and savory.
Watch the Fine Cooking Culinary School Video Series, where the authors show you, step-by-step, how to make this dish, as well as eight other handmade pastas.  

• 
  
  5 Tbs. unsalted butter
  
  


• 
  
  1 yellow onion, cut into small dice
  
  


• 
  
  1 peeled and sliced clove of garlic
  
  


• 
  
  12 oz. ground beef
  
  


• 
  
  8 oz. ground pork
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  1-1/2 cups red wine
  
  


• 
  
  1 Tbs. grated lemon zest
  
  


• 
  
  1 oz. amaretti cookies, broken up into small pieces
  
  


• 
  
  1 cup bread crumbs
  
  


• 
  
  2 Tbs. raisins
  
  


• 
  
  3 Tbs. whole milk
  
  


• 
  
  1/4 cup grated Grana Padano or Parmigiano Reggiano
  
  


• 
  
  1 recipe basic pasta dough
  
  


• 
  
  4 oz. cubed pancetta
  
  


• 
  
  1 Tbs. chopped sage
  
  

Melt 2 Tbs. of the butter in a large sauté pan over medium heat. Add the onion and garlic and sauté, being careful not to burn the garlic, until tender, 5 to 7 minutes. Add the ground meat, season with salt and pepper, stir occasionally to break up the meat, and cook until browned, about 10 minutes. Add the red wine and cook slowly over medium-low heat, reducing the wine until dry. Add the lemon zest and the amaretti cookies, and stir well to combine.


Moisten the bread crumbs and the raisins in the milk. Add to the meat mixture and stir well to combine. Pulse all of the ingredients together in a food processor until roughly combined. Stir in the grated cheese.


Divide the dough into 4 pieces. Using a pasta machine, start at the widest setting and end with second-thinnest setting as you roll out the dough. To form the ravioli, cut the sheets of dough into 3-inch circles with a cookie cutter. Place a spoonful of filling in the center of each round. Fold the dough over the filling, pressing out any air, to make a crescent-moon shape. Then press down on the flat side of the crescent moon to form a dip in the center.


Bring 6 quarts of salted water to a boil.


Meanwhile, sauté the pancetta in a medium-size sauté pan over medium heat, until it renders some of its fat and begins to cook, but do not allow it to become crispy. Remove some grease from the pan, if necessary, and add the remaining butter. Once melted and beginning to foam, add the sage leaves.


Drop the ravioli in the boiling water and cook until they begin to float to the top and are tender, 2 to 3 minutes. Drain the ravioli and add them to the pan with the pancetta and sage. Toss to coat and season to taste with salt and pepper. Serve immediately.

Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche

In this delicious salad, the salty, buttery flavor of Gorgonzola dolce (a mild, slightly aged, spreadable type of Gorgonzola) mingles with the sweet, juicy pears. Slices of pancetta, baked until crisp, add texture and another savory note.

• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  2 tsp. mild honey, such as clover
  
  


• 
  
  2 medium firm-ripe red pears (preferably red Anjou), halved lengthwise and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 thin slices pancetta (about 2-1/2 oz.)
  
  


• 
  
  1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
  
  


• 
  
  2 oz. Gorgonzola dolce (1/4 cup)
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 oz. mâche (about 4 cups)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.


In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.


Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.


In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.


Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.


In a small bowl, mix the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the oil. Toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated Fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1-1/2 tsp. finely chopped fresh sage
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pasta shells
  
  


• 
  
  2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
  
  


• 
  
  1/2 cup small-diced pancetta, cooked until slightly crisp
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 
  
  1 large head radicchio (about 14 oz.)
  
  


• 
  
  2 Tbs. cider vinegar 
  
  


• 
  
  2 tsp. granulated sugar 
  
  


• 
  
  12 large all-natural “dry” scallops, side muscles removed 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. pancetta, cut into small dice 
  
  


• 
  
  Olive oil, as needed
  
  


• 
  
  1/2 medium red onion, thinly sliced through the root end
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 large clove garlic, chopped
  
  

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche

In this delicious salad, the salty, buttery flavor of Gorgonzola dolce (a mild, slightly aged, spreadable type of Gorgonzola) mingles with the sweet, juicy pears. Slices of pancetta, baked until crisp, add texture and another savory note.

• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  2 tsp. mild honey, such as clover
  
  


• 
  
  2 medium firm-ripe red pears (preferably red Anjou), halved lengthwise and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 thin slices pancetta (about 2-1/2 oz.)
  
  


• 
  
  1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
  
  


• 
  
  2 oz. Gorgonzola dolce (1/4 cup)
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 oz. mâche (about 4 cups)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.


In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.


Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.


In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.


Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.


In a small bowl, mix the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the oil. Toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.

Sautéed Shrimp and Pancetta with Cheese Grits

If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed. 

• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  3-1/2 cups lower-salt chicken broth
  
  


• 
  
  1 cup quick-cooking grits (not instant)
  
  


• 
  
  4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
  
  


• 
  
  1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1/2 large green bell pepper, seeded and finely diced (3/4 cup)
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

In a heavy-duty 4- to 5-quart pot, heat 2 Tbs. of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover,  and keep warm.

In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley. Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Sautéed Shrimp and Pancetta with Cheese Grits

If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed. 

• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  3-1/2 cups lower-salt chicken broth
  
  


• 
  
  1 cup quick-cooking grits (not instant)
  
  


• 
  
  4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
  
  


• 
  
  1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1/2 large green bell pepper, seeded and finely diced (3/4 cup)
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

In a heavy-duty 4- to 5-quart pot, heat 2 Tbs. of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover,  and keep warm.

In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley. Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.