Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.
-Heat 1 TBS butter in a large skillet.
-Chop up 2 garlic cloves.
-Sauté for 5 minutes.
-Add 2 ounces thin sliced minced pancetta.
-Cook until golden, about 3 minutes more.
-Take the tops and strings off of 1 pound of snow peas.
-Add to the pancetta and cook for about 3 minutes until barely tender.
-Season with salt and pepper to taste.
Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.
-Heat 1 TBS butter in a large skillet.
-Chop up 4-5 garlic scapes into 2 inch pieces, discarding the top 2 inches of the flower head.
-Sauté for 5 minutes.
-Add 2 ounces thin sliced minced pancetta.
-Cook until golden, about 3 minutes more.
-Take the tops and strings off of .5 pounds of snap peas.
-Add to the pancetta and cook for about 3 min. until barely tender.
-Season with sea salt and pepper to taste and sprinkle with a TBS of chopped chives or green onions.
-Place ¼ cup currants in small bowl.
-Heat 3 TBS Balsamic vinegar in saucepan over medium heat until hot (do not boil).
-Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
-Thinly slice 6 cups red cabbage (about half a large cabbage).
-Place cabbage in large bowl; set aside.
-Heat large nonstick skillet over medium-high heat.
-Finely chop 4 ounces pancetta (Italian bacon).
-Add pancetta to pan; sauté until brown and crisp, about 5 minutes. Remove from heat.
-Put 1 clove of garlic through a press and stir into pancetta.
-Then stir in currant/vinegar mixture and add 1 TBS olive oil.
-Season with salt and freshly ground black pepper.
-Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper.
-Let stand 5 to 10 minutes.
-Coarsely chop ½ cup almonds.
-Toast in a skillet or toaster oven until lightly browned.
-Add the almonds to the cabbage and toss to blend.
-Steam 1 pound of new potatoes until tender when pierced with the tip of a knife. (They will be used whole.)
-Combine 1 TBS Dijon mustard, a pinch of sugar and 3 pinches of sea salt.
-Whisk in 1 TBS sherry vinegar, then 4 TBS of walnut oil.
-Stir in a 1 TBS cold water and a little pepper.
-Broil 8 thin slices of pancetta until crisp. Snap them into short pieces.
-Coarsely chop some chives.
-Spoon the warm potatoes into a serving dish, toss gently with the dressing then fold in the chives and pancetta.