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Pancetta in Bianco in Porcini Mushrooms
A family-style Italian pancetta in bianco with porcini mushrooms and garlic, finished with balsamic vinegar, parmesan and chili flakes, served over polenta.
Ingredients
Instructions
Slice the pancetta and roast it over medium-high heat until well browned, about 6 minutes.
Add the porcini mushrooms and garlic, cooking until softened, about 4 minutes.
Stir in the balsamic vinegar, parmesan, extra virgin olive oil and chili flakes for 3 minutes.
Cook the polenta separately, stirring until thickened.
Let everything simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
