Pancetta

Serves 6 To make the dish more colorful, use both white and orange sweet potatoes. They’re cut into cubes and roasted first until they soften, then cooked in the fat from rendering pancetta. The sweet, meaty taste is a great combination. 2 large white sweet potatoes, peeled and cut into 1/2-inch cubes 2 large orange sweet potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil Salt and pepper, to taste 4 thick slices or 6...

Serves 4 Use a wide pasta, such as tagliatelle, for serving this ragu. 2 tablespoons olive oil 1 ½ pounds ground beef (85 percent) 8 ounces sweet pork sausage, removed from the casing, or 6 ounces pancetta, finely chopped 1 onion, finely chopped 2 stalks celery, finely chopped 2 carrots, finely chopped Salt and pepper, to taste 1 cup red wine ¼ cup tomato paste 4 cups water 1. In a large flameproof casserole over medium...

Serves 6 1 tablespoon olive oil 1/4 pound thickly sliced pancetta or bacon, cut in 1/4-inch dice 1 large leek, finely diced, soaked in cold water, and patted dry 2 carrots, cut in 1/4-inch dice Salt and pepper, to taste 4 cups chicken stock ...

While “wicked’’ is a well-known entry in the lingo of New England, it gets a different spin at Wicked Fire Kissed Pizza. In the restaurant’s take-out menu, the word is defined as “going beyond predictable limits; of exceptional quality, disposed to mischief.’’ Exempting that last phrase, the word accurately described this restaurant, the food, and the experience. Wicked Fire Kissed Pizza has two locations; the original is in Mashpee, and one recently opened at Legacy Place in Dedham.

Serves 6 6 heads radicchio 2 tablespoons olive oil, or more to taste Salt and pepper, to taste 12 thin slices pancetta Balsamic vinegar (for sprinkling) 2 Comice pears, cored and sliced into very thin wedges 1. Cut the heads of radicchio in half and lay them cut side up on a cutting board.

Serves 6 Savory pancetta, cream, and garlic mingle with sweet butternut squash in this baked pasta dish. Cook the squash in the sauce to boost the flavor and cut down on pots. Salt and pepper, to taste 1 pound rigatoni 2 tablespoons butter 1/4 pound pancetta, cut into 1-inch pieces 1 small onion, chopped 2 cloves garlic, chopped 2 cups chicken stock ...

Serves 4 If you can cut a piece of string, you won't have a problem putting this pork loin together. The fresh tasting boneless meat is wrapped in Italian pancetta (cured pork that's salted and spiced, rather than smoky like bacon). As the meat roasts, the pancetta bastes it with salty, peppery drippings; fresh herbs add their aromatics, and the loin turns into a flavorful, juicy dish. Add fennel and fingerling potatoes to the edges of the meat so it's an elegant meal in one pan. Olive oil (for the pan)

Serves 8 Made with many kinds of pork, usually in enormous quantity, Locro is an Argentinean specialty. I learned about this hearty South American dish from Graciela Casais, a native of Buenos Aires and longtime resident of Argentina’s wine capital, Mendoza. A mother of four whose heritage is Italian, Casais makes locro for Sunday supper in a 15-gallon pot for family, in-laws, and neighbors; everyone goes home with leftovers. This adaptation calls for three types of pork.

Serves 4 There are many ways to vary this recipe. You can also increase or decrease the number of eggs (I like to use one egg per person). To get the eggs quickly to room temperature, set them in a bowl of hot tap water for 3 minutes. Since guanciale is not widely available, I recommend pancetta, which is different from American bacon. Cook the pancetta a little more or a little less. I prefer it crisp and crunchy, but soft and chewy is more traditional. You can also eliminate some or all of the rendered fat from the pancetta, depending on your concern for your waistline.

Serves 8 Begin with chicken thighs on the bone, add plenty of rub, and cook the thighs between slices of pancetta in a low oven for 4 hours. The meat falls off the bone and when shredded, resembles pork (the similarity is remarkable). Any hamburger-style buns will work. We like Martin's potato buns, which are especially soft, in the mini slider version. Make the slaw while the chicken cooks. CHICKEN 8 thin slices pancetta Canola oil (for the dish)

Brunello Bistro offers an enjoyable North End-style dining experience without the hassle of getting to Boston. In fact, the biggest difference between this new eatery in Somerville’s Winter Hill and a trendy Hanover Street trattoria may be the welcome availability of off-street parking. The sophisticated restaurant, which evolved earlier this year from a café-style establishment called Bread and Company, offers an innovative, contemporary take on Italian fare. The ingredients are top-notch, and the homemade pasta is a revelation to anyone who has always eaten noodles from a...

Serves 4 Although this dish is a Roman classic, it originated in the ancient town of Amatrice. The centuries-old recipe calls for guanciale, a cured, unsmoked bacon. Pancetta is easier to find (locals don’t consider it authentic). When tomatoes are no longer in season, substitute 1 can (28 ounces) whole imported tomatoes. 1/4 pound guanciale or pancetta, cut into strips 1 medium onion, thinly sliced Salt and black pepper, to taste 12 plum tomatoes, peeled,...

Serves 6 Savory pancetta, cream, and garlic mingle with sweet butternut squash in this baked pasta dish. Cook the squash in the sauce to boost the flavor and cut down on pots. Salt and pepper, to taste 1 pound rigatoni 2 tablespoons butter 1/4 pound pancetta, cut into 1-inch pieces 1 small onion, chopped 2 cloves garlic, chopped 2 cups chicken stock ...

Serves 6 Tart apples and cider, along with aromatic spices, add sweetness to robust red cabbage. Pancetta, a lean cured Italian bacon, adds depth and a hint of smokiness. You need to add acid to the cabbage, not just to counter the sweet taste but to improve the color. This is what the lemon juice is for, but you can also use cider vinegar. Render the pancetta until it’s very crisp (there will be very little fat in the pan), then cook the apples and cabbage separately just until both are tender but still have some bite.

Serves 6 To make the dish more colorful, use both white and orange sweet potatoes. They’re cut into cubes and roasted first until they soften, then cooked in the fat from rendering pancetta. The sweet, meaty taste is a great combination. 2 large white sweet potatoes, peeled and cut into 1/2-inch cubes 2 large orange sweet potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons olive oil Salt and pepper, to taste 4 thick slices or 6...

Serves 8 Made with many kinds of pork, usually in enormous quantity, Locro is an Argentinean specialty. I learned about this hearty South American dish from Graciela Casais, a native of Buenos Aires and longtime resident of Argentina’s wine capital, Mendoza. A mother of four whose heritage is Italian, Casais makes locro for Sunday supper in a 15-gallon pot for family, in-laws, and neighbors; everyone goes home with leftovers. This adaptation calls for three types of pork.

Serves 6 Tart apples and cider, along with aromatic spices, add sweetness to robust red cabbage. Pancetta, a lean cured Italian bacon, adds depth and a hint of smokiness. You need to add acid to the cabbage, not just to counter the sweet taste but to improve the color. This is what the lemon juice is for, but you can also use cider vinegar. Render the pancetta until it’s very crisp (there will be very little fat in the pan), then cook the apples and cabbage separately just until both are tender but still have some bite.

Serves 4. 1 slice ( 1/2-inch thick) Italian pancetta 3 pounds unshelled fresh fava beans 2 tablespoons olive oil 2 tablespoons finely chopped onion Salt and pepper, to taste 1/3 cup water 1. Unroll the pancetta and cut it into 1/4-inch...

When we step off Causeway Street and into Ducali Pizzeria & Bar, it feels like we’ve left the North End. Two plasmas are tuned to the Sox game, a sound system blares techno tunes, and a young after-work crowd is sipping Harpoon drafts in the spare but cozy brick loft-look space. But Philip Frattoroli had two good reasons for opening his new restaurant right where it is. First, the neighborhood is familiar turf. His father owns the red sauce classic Filippo Ristorante next door.

Serves 4 Typically Ligurian, this straightforward preparation matches flaky white fish with pungent basil and a sweet-tart tomato sauce (fonduta). The fish pieces are breaded with a panko-basil crust, then roasted in a hot oven and garnished with the sauce. FONDUTA 1 teaspoon olive oil 2 tablespoons diced pancetta 1 small onion, coarsely chopped 1 small carrot, coarsely chopped 8 ...