Pancetta And Sesame Coated Turnips Recipes

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PANCETTA- AND SESAME-COATED TURNIPS



Pancetta- and Sesame-Coated Turnips image

Crunchy, salty, and fried. Who knew turnips could taste this good? These can be fun appetizers or the perfect side for sesame-oil-seared black cod with a rice-vinegar soy glaze.

Provided by Dan Barber

Yield Makes 4 servings

Number Of Ingredients 5

16 very thin pancetta slices (Italian bacon; about one 3-ounce package)
2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges
1 large egg
1 1/2 cups sesame seeds (about 71/2 ounces)
Vegetable oil (for deep-frying)

Steps:

  • Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining pancetta slices and turnip wedges.
  • Line rimmed baking sheet with waxed paper. Whisk egg in medium bowl to blend and place sesame seeds in another medium bowl. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, turning to coat generously on all sides. Place on prepared baking sheet. DO AHEAD: Turnips can be prepared 2 hours ahead. Cover and keep chilled.
  • Preheat oven to 350°F. Pour enough vegetable oil into heavy medium saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy). Transfer turnips to paper towels to drain. Arrange turnips on rimmed baking sheet and bake just until turnips are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper.

SESAME-COATED PANCETTA-WRAPPED ASPARAGUS



Sesame-Coated Pancetta-Wrapped Asparagus image

Sweet spring asparagus is wrapped in pancetta, rolled in sesame seeds, lightly fried, and then skewered.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup sesame seeds
12 asparagus spears, trimmed to 4 inches
6 very thin slices pancetta, halved
2 cups vegetable oil
Sea salt (or coarse salt)

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.

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