Photo: Pancetta Balsamic Vinaigrette Recipe
Ingredients
- 1 tablespoon olive oil
- 2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/2 cup extra-virgin olive oil
Directions
Special Equipment: 1 (6 to 8-ounce) decorative jar
Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
When ready to use shake well to combine.
Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
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Read all 18 reviews
By dianaswain
on November 24, 2011
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This dressing was very easy to make, and VERY tasty. It has a wonderful balance of flavors - freshness from the rosemary, nice acid from the balsamic and the pancetta makes it really delish and adds a fabulous richness. Definitely a keeper...
By hameednelson_11...
Atlanta, GA
on June 15, 2011
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This is a delicious. I tossed it with hot pasta, roasted cherry tomatoes, and topped with parmesan. Ohhh, heaven! I would refrigerated mine since it had meat in it. I would think leaving meat out, even with the acid in it, is unsafe. The fat from the pancetta will solidify, but set it out shortly before serving to allow it to come to room temp. Hope this helps.
By nottootan
Chicago
on March 02, 2011
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This was so good and delicious and very easy to make. Highly recommend this, also made parmesan crisps to go on the salad.
Read all 18 reviews