Verdure di Inverno Parmigiano (Winter Vegetables Parmesan)

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Ingredients Main Dish

  • 2 lb brussel sprouts
  • 1 lb butternut squash (cut into 1” cubes)
  • 4 oz. pre-sliced package Fratelli Beretta Pancetta, chopped into 1/4” pieces
  • 1/2 cup mozzarella, shredded
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • salt & pepper to taste
  • 1 Tbsp butter

Instructions

  1. In a skillet over medium heat, cook the Fratelli Beretta Pancetta until crispy.
  2. Remove the pancetta from pan, add onion and garlic to pancetta drippings, cook for 3 minutes until onions become translucent.
  3. Wash the brussel sprouts and remove loose outer leaves. Trim thick stem bottom, cut in half, place in a large mixing bowl.
  4. Peel and chop butternut squash into 1” pieces then add to the mixing bowl, set aside.
  5. Make Mascarpone Cheese Sauce as instructed below.
  6. Add Sauce to the mixing bowl, combine well until the brussels sprouts and butternut squash are well coated with cheese mixture. Transfer to baking dish, sprinkle with Parmigiano, then cover with foil.
  7. Bake covered for 45 minutes. Remove foil, stir. Bake uncovered for an additional 20 minutes or until tender and cheese topping has a golden crust.

Ingredients Mascarpone Cheese Sauce

  • 2 cups Mascarpone cheese Sauce
  • 1 cup parmigiano cheese, grated
  • 1/2 cups heavy cream
  • 1/2 teaspoon nutmeg
  • dash of pepper to taste

Instructions

  1. Melt butter in over medium heat.
  2. Add mascarpone cheese into pan and stir until the Mascarpone has melted.
  3. Remove pan from heat, then add the parmigiano cheese and stir until smooth.
  4. Stir in the nutmeg and heavy cream. If the sauce needs to thicken a bit, return the saucepan to the heat for a few moments while constantly stirring.
  5. Season to taste with pepper.

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Bucatini alla Gricia

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Serves 4 – 6 people

Ingredients

  • 1 pound dry Bucatini
  • 1 tablespoon olive oil
  • 8 ounces Fratelli Beretta Pancetta, diced into 1/4-inch cubes
  • 1 cup freshly grated Pecorino Romano cheese
  • 2 tablespoons freshly chopped Parsley
  • Freshly ground black pepper

Instructions

  1. In a large pot of salted boiling water, add the Bucatini, occasionally stir until al dente for about 10 minutes. Before you drain the cooked pasta, reserve 1 cup of the water and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the Pancetta and sauté until crispy, and the fat has rendered about 7 minutes.
  3. Carefully pour the reserved pasta water to the skillet and bring to a simmer. Add the hot pasta and grated cheese, stir continuously until the sauce is thick and creamy, about 2 to 3 minutes.
  4. Season liberally with black pepper and parsley.
  5. Serve immediately, with remaining grated cheese.

Recipe Notes:

  • This dish is from the Eternal City of Rome.
  • Parmesan cheese is a No No!!! Always Pecorino Romano cheese in classic Roman pasta dishes.
  • Traditionally made with Guanciale (pork cheeks) which tends to be on the salty side. Fratelli Beretta Pancetta is the perfect substitute.

Pasta ProscuittoFoundry Food-168  Pasta ProscuittoFoundry Food-269

Broccoli & Pancetta Quiche

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Ingredients Main Dish

  • 1 1/2 cups Fratelli Beretta Pancetta, cooked crispy, crumble
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup frozen broccoli florets, thawed, drained
  • 1 tablespoon onion, chopped
  • 4 eggs
  • 1 cup heavy cream or half & half
  • 1/2 tsp salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat oven to 350°F.
  2. In a medium bowl, mix cream, eggs, salt, and pepper; set aside.
  3. Layer the Fratelli Beretta Pancetta, Broccoli, cheeses, and onion in crust-lined tart pan.
  4. Pour egg mixture over the top.
  5. Bake 35 to 45 minutes and golden brown.
  6. Let stand 5 to 10 minutes before serving.

Ingredients Crust

  • 2 cups all-purpose flour
  • 1/4 teaspoons salt
  • 2/3 cup cold butter
  • 4 to 5 tablespoon cold water

Instructions

  1. In a bowl, combine flour salt and butter, with a pastry blender or fork cut in butter until coarse meal forms.
  2. Add iced water, 1 tablespoon at a time, until dough forms a ball.
  3. If the pastry crust is being made in advance at this point wrap in plastic and refrigerate.
  4. Roll out dough on lightly flour surface about 12” round to fit a 9” tart pan.
  5. Place crust centered over the pan, pressing evenly into the bottom and sides of tart pan.
  6. Trim crust round the edge of the pan.
  7. Pie crust is now ready to fill.

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