Tomato Salad With Pancetta Crisps Recipes

PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
• On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
• Place in preheated oven and cook until cheese melts.
• Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
• In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
• In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
• Add tomato mixture to Parmesan crisps and top with pancetta.

TOMATO SALAD WITH PANCETTA CRISPS

Steps:

• Preheat the oven to 350 degrees F. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven and let cool, then crumble.
• Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
• Combine the tomatoes, cucumber and onion in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
• Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

TOMATO SALAD WITH CHEESE CRISPS

Steps:

• Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
• Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread
• cubes and toss to coat. Set aside while you make the crisps.
• Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

ITALIAN-STYLE SALAD WITH CRISP PANCETTA

Steps:

• Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
• Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.