Tuesday, November 14, 2006

Pancetta

Living in Manhattan as the seasons change and the wind starts blowing strong down Broadway always brings me to a steaming bowl of soup. In the past year, I have made many variations of bean and squash soups; in all of my endeavors, I have found that one secret ingredient livens them all.

Whether it’s a simple lentil soup or a blend of kabocha and onions, adding crispy pancetta to the mix adds a smoked, sophisticated flavor.

The addition of pancetta works especially well with purees. By blending the crispy bits of pork into the soup accommodates a more uniform smoky essence.

This season, try adding pancetta to any of your favorite soups for a comforting indulgence.

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