Thinly sliced, unsmoked, streaky bacon rashers will make a suitable substitute if you can’t get pancetta. The cubes are fried and used in soffrito (the Italian version of a mirepoix) to give a ...

Unlike the crunchy bite of a fried and fatty bacon strip, a leaner slice of prosciutto produces a more delicate crispness ...

THE kids are back to school and you’re back at work spinning all the plates – but chef Jon Watts is here to ease the load.

Set aside. Bring a skillet to medium heat and add the pancetta. Fry the pancetta until crisp on the outside but still tender in the center, around 2 minutes.

1. Heat a medium sized pan and add the pancetta and oil and cook for a few minutes. Add the onions and cook for a further 2-3 minutes. 2. Meanwhile, heat some oil and dust the pollock with a ...

Add olive oil and, once warm, add prosciutto. Cook until crisp, working in batches so as not to overcrowd the pan, 2-3 minutes per batch. Using a slotted spoon, transfer prosciutto to a plate.

Ali Slagle’s tortellini with prosciutto and peas turns a refrigerated staple into a surprisingly luxurious one-pan dinner.

Aromatic sautéed vegetables are the star of this no-tomato Bolognese. This white Bolognese sauce from Lidey Heuck, author of Cooking in Real Life, puts the spotlight on soffritto (sautéed onions ...

Add the pancetta to the pot over medium heat and cook, stirring occasionally, until the fat is rendered and the pancetta is browned, 8 to 10 minutes. Add the processed vegetables and cook ...