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vinaigrette Italian pancetta shallots garlic sherry vinegar red wine vinegar olive oil thyme salt mushrooms wild olive oil garlic thyme salt Chicory Mix mixed chicories currants sherry manchego cheese
Viewed: 41 - Published at: 9 years agoIngredients
- Pancetta Vinaigrette
- 1 lb. Italian pancetta, minced
- 3 peeled shallots, minced
- 2 peeled garlic cloves, minced
- A 1/2 c sherry vinegar
- A 1/2 c red wine vinegar
- 1 A 1/2 c pure olive oil
- A 1/4 bunch picked fresh thyme
- salt and pepper
- Sauteed Mushrooms
- 1 lb. wild or foraged mushroom mixture (chanterelles, shiitake, oyster, crimini, etc.)
- A 1/2 c olive oil
- 2 unpeeled garlic cloves
- 2 thyme sprigs
- salt and pepper
- Chicory Mix
- A 1/2 lb. washed and trimmed mixed chicories (treviso radicchio, belgian endive, baby spinach can added as well)
- A 1/2 cup dried currants
- 1/2 cup dry Sherry
- 1/2 cup Manchego Cheese, shaved thinly
Method
- Pancetta Vinaigrette
- Put pancetta in a heavy bottomed pan to render slowly.
- About halfway through the cooking process, when the pancetta is starting to color; add 1 c of the olive oil.
- This will marry the flavors of the rendered pancetta fat and oil as well as keeping the finished pancetta vinaigrette from congealing.
- While cooking the pancetta, macerate the shallots and garlic in the two vinegars.
- When the pancetta has rendered fully and is crispy, quickly place the entire pancetta/oil mixture into the bowl with the vinegar mixture.
- As this must be done directly from the fire, be careful for the steam.
- Adjust with salt and pepper and/or oil and add thyme leaves before serving.
- Keep warm.
- Sauteed Mushrooms
- Clean mushrooms of stems and dirt.
- Heat a sautA pan, add oil, add mushrooms, season with salt and pepper, add one clove of garlic and a thyme sprig.Cook through.
- Remove garlic and thyme prior to serving.
- Set mushrooms aside.
- Currants
- Place A 1/2 cup dried currants in sauce pan.
- Add 2 parts sherry wine and one part water to cover.
- Bring to boil.
- Remove from heat for 30 min.
- Strain out currants and reserve.
- Slowly reduce remaining fluid to syrup consistency.
- Reserve.
- To Serve:
- Place chicories and currants in metal mixing bowl.
- Heat mushroom mix and pancetta vinaigrette in a sautA pan.
- When hot, pour over the chicories, mix and adjust with salt and pepper.
- Divide among 6 plates.
- Top salad with shavings of Manchego cheese, chopped almonds and sherry drizzle.
- Serve.
