The Charcutepalooza Challenge #2 came and went without my pancetta being ready. (Thank goodness the fresh cured bacon came through for me in time!) But better late than never is actually true when it comes to bacon. Pancetta is pork belly that is cured with salt and spices for a week and then is hung to air cure for a further two weeks.
After 2 weeks in the curing chamber, the pancetta still felt a little mushy in the middle so we left it for another 4 days before we determined that it was ready. We had to wipe some mould off of the surface of the pancetta with vinegar in a couple of places but it was only on the surface and came off easily.
We cut the pancetta into slices about 1/4 inch thick and quickly were able to dismiss our major fear of air pockets. For a first attempt I think we really nailed it. Between the fresh cured bacon and the pancetta, I don’t think we will ever have to buy bacon again.
So what to cook? We had a bunch of cremini mushrooms leftover from the pickled mushroom recipe as well as fresh thyme and a can of artichoke hearts in the pantry. Obviously pancetta stuffed mushrooms were destined to be.
Pancetta Stuffed Mushrooms
1 lb cremini mushrooms, stems removed and finely chopped
6 oz. pancetta finely chopped
1 medium white onion finely chopped
6 oz. artichoke hearts finely chopped
2 garlic cloves minced
1 Tbs. fresh thyme chopped
1 egg beaten
1/2 cup bread crumbs
1/4 cup white wine
1/4 cup pecorino cheese grated
1/2 tsp black pepper
Preheat oven to 375º F
Add olive oil to a hot pan and saute the pancetta over medium high heat until brown and crisp. Remove the pancetta from the pan and set aside. Add the onions to the pan and saute until tender or about 5 minutes then add the garlic and saute for a further minute. Add the mushroom stems and the fresh thyme and saute for another 5 minutes. Return the pancetta to the pan and add the white wine and cook until the liquid has evaporated. Remove the stuffing from the pan and cool.
Mix the bread crumbs, eggs, black pepper and pecorino together in a bowl and then add the cooled stuffing mixture and combine. Stuff each mushroom cap with a heaping teaspoon and arrange on a baking sheet.
Cook in the oven until the mushroom caps are tender 8-9 minutes then remove from the oven.
Turn the oven to broil and move a rack to the upper half of the oven.
Sprinkle a little pecorino over the top of each of the mushroom caps and return to the oven until the cheese is melted and slightly browned.
These are a great appetizer and would work with just about any type of bacon.