Pancetta And Sesame Coated Turnips Recipes

SWISS CHARD WITH PANCETTA & BABY TURNIPS

Steps:

• Bring a medium pot of super-salty water to a boil. How do you know if it's super-salty? TASTE IT! Toss in the baby turnips, let the water come back to a boil, and cook until fork-tender, 8 to 10 minutes. Drain the turnips and let cool.
• When the turnips are cool enough to handle, use a clean kitchen towel to rub the skin off. Cut into quarters and reserve.
• Coat a large sauté pan lightly with olive oil, add the pancetta, garlic, and red pepper, and bring to medium-high heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it-it has fulfilled its garlic destiny!
• When the pancetta becomes brown and crispy, add the turnips, chard stems, and stock and cook until the stock has mostly evaporated, 4 to 5 minutes.
• Add the chard leaves and sauté until just wilted. Taste and adjust the seasoning as needed.

SESAME-COATED PANCETTA-WRAPPED ASPARAGUS

Steps:

• Put flour, eggs, and sesame seeds in 3 shallow dishes. Wrap each asparagus spear with pancetta, leaving tip exposed.
• Heat oil in a medium straight-sided skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
• Dredge spears in flour, shaking off excess. Dip pancetta portion in egg; coat with sesame seeds. Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Season with salt. Thread spears lengthwise onto skewers, if desired.