Leek And Pancetta Tray Bread Recipes

LEEK AND PANCETTA TRAY BREAD

Steps:

• Add the ingredients for the base to the bread machine in the order listed and set on the dough cycle.
• Lightly grease an 8" x 12" jelly roll pan and set to one side.
• Slice the leeks thinly.
• Heat the oil in a large frying pan and cook the leeks over a low heat for about 5 minutes, until they have softened but not browned.
• Set them aside to cool.
• When the dough is ready, place the dough on a lightly-floured surface.
• Punch it down and then roll out into a rectangle measuring about 9" x 13".
• Place the dough in the prepared pan and press the edges outwards and upwards, so that the dough covers the base and sides evenly.
• Preheat the oven to 375 degrees F.
• Sprinkle the leeks over the dough.
• Arrange the pancetta slices on top.
• Mix the sour cream, milk and eggs together.
• Add the basil and season with the salt and pepper.
• Pour the mixture over the leeks.
• Bake for 30 to 35 minutes or until the filling has set and the base is golden around the edges.
• Serve hot or warm.

PASTA WITH PANCETTA AND LEEKS

Steps:

• Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
• Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
• After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
• Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

PEPPER AND PANCETTA BATTER BREAD

Steps:

• In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
• In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
• Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
• With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
• Blend in egg.
• Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
• Beat in pancetta.
• Cover and let rise until doubled in bulk, 45 to 60 minutes.
• Punch down batter.
• Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
• Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
• Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
• Remove from dish; let cool on rack.