Quick Tip: How to Substitute Bacon for Pancetta
In a quick explainer on the difference between pancetta and bacon (bacon is smoked), Lynne Rossetto Kaspar gives this quick tip: "If your recipe is one of those pure-as-the-driven-snow Italian creations, and if pancetta is out of the question because of price or availability, there is a way to use bacon. Merely boil it for 2 to 3 minutes to get rid of much of the smoky taste."
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3 Comments:
Good tip, although a little smokey taste never hurt anyone :-) Recently, when out of bacon in the house, we've tried using Chicken Skin as a Bacon substitute.
foodtease at 12:54PM on 05/07/09
Lynne is a goddess. Thanks!
VioletCrumble at 1:19PM on 05/07/09
Agreed, I'll keep this trick up my sleeve. Where price is concerned there is still a way to get that authentic flavor for short dollars. Since we are serious about food why not just make your pancetta (or guanciale if you can get jowls). Its dead simple to do and only takes a couple of weeks. I do it in the fridge, a lot of people just hang it in their kitchen.
http://curedmeats.blogspot.com/2008/08/pancetta-easiest-cured-meat-of-all.html
http://www.babbonyc.com/in-guanciale.html
christopher at 7:49AM on 05/08/09