(Not sure exactly where this one should go so popping it in here and will let the mods work their magic as they see fit)
Well Al, this one is for you sir. You endured the torture of my Pancetta project for 6 months and in the interim made your Lonzino. When you posted it, there were a number of recommendations from folks on different ways to enjoy it. Here is another one.
Last week we had a polar vortex blow through and the temperature dropped to a bone-chilling 84 degrees. With frigid Arctic temps like that I decided a warm, comforting, and filling dinner was in order so I made my 4-cheese garlic Alfredo with homemade Pancetta and fresh baby spinach.
Started with a good dose of fresh minced garlic in EVOO. Typically I use 40 to 50 whole cloves of garlic cooked very low for a long time to caramelize. Didn't have the cloves or time this go-round though so had to drop back 10 and punt.
Saute until a light golden brown
Add the Pancetta and let render a bit
Build the sauce and add some oregano, basil, and cayenne
Let it cook down a bit
Add the spinach. Pan is kinda messy but it's the contents that counts :-)
Served over spinach and Parmesan tortellini with some garlic bread
This hit the mark. It was warm, creamy, rich, and filling. The Alfredo sauce is really easy to make...at least the way I do it is. All that's in it is heavy cream and however much of whatever cheese you want to use...and the spices of course. It may not be considered "traditional" but it works for us. For this one I used Parmesan, Romano, Mozzarella, and Provolone. The first two added great flavor and the last two added a smooth, creamy texture. Time to put on the fur parka and head out to the patio to enjoy our dinner.
Disclaimer: If you're lactose intolerant, I'd recommend staying away from this one
Working off the calories,
Robert
Well Al, this one is for you sir. You endured the torture of my Pancetta project for 6 months and in the interim made your Lonzino. When you posted it, there were a number of recommendations from folks on different ways to enjoy it. Here is another one.
Last week we had a polar vortex blow through and the temperature dropped to a bone-chilling 84 degrees. With frigid Arctic temps like that I decided a warm, comforting, and filling dinner was in order so I made my 4-cheese garlic Alfredo with homemade Pancetta and fresh baby spinach.
Started with a good dose of fresh minced garlic in EVOO. Typically I use 40 to 50 whole cloves of garlic cooked very low for a long time to caramelize. Didn't have the cloves or time this go-round though so had to drop back 10 and punt.
Saute until a light golden brown
Add the Pancetta and let render a bit
Build the sauce and add some oregano, basil, and cayenne
Let it cook down a bit
Add the spinach. Pan is kinda messy but it's the contents that counts :-)
Served over spinach and Parmesan tortellini with some garlic bread
This hit the mark. It was warm, creamy, rich, and filling. The Alfredo sauce is really easy to make...at least the way I do it is. All that's in it is heavy cream and however much of whatever cheese you want to use...and the spices of course. It may not be considered "traditional" but it works for us. For this one I used Parmesan, Romano, Mozzarella, and Provolone. The first two added great flavor and the last two added a smooth, creamy texture. Time to put on the fur parka and head out to the patio to enjoy our dinner.
Disclaimer: If you're lactose intolerant, I'd recommend staying away from this one
Working off the calories,
Robert
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