Pancetta and Garlic Puree

Name: Pancetta and Garlic Puree
Yield: Makes about ¼ cup
Ingredients: 2 tablespoons duck or goose fat; Salt and freshly ground pepper; 2 tablespoons finely chopped lean pancetta; 6 large garlic cloves, unpeeled

Preparation info

Makes about
¼ cup

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Use 1 to 2 tablespoons of this captivating puree to flavor pork or veal stews, soups, beans, and mushroom dishes.

Ingredients

6 large garlic cloves, unpeeled
Salt and freshly ground pepper
2 tablespoons finely chopped lean pancetta

Condiment
Sauce
Gluten-free

Method

Boil the garlic cloves in their skins for 20 minutes; drain dry, let cool, then peel.
In a food processor, puree the garlic cloves with a pinch of salt and pepper, the pancetta, and the duck or goose fat. Pack into a small jar with a tight lid. Keep and use within 2 weeks.