INGREDIENTS

INSTRUCTIONS

In a large skillet, carefully saute the pancetta rounds over moderate heat
until they just begin to firm and color, 3 to 4 minutes total. Do in
batches, if necessary. Remove and place on paper towels to drain. Add the
shallots, vinegar, honey and olive oil to the pan and season to taste with
salt and pepper. Place pan over high heat and bring mixture to a boil. Add
cabbage and toss for 2 to 3 minutes to warm through and slightly wilt
cabbage. Be careful not to overcook, cabbage should still be crunchy.
Arrange on warm plates drizzling any cooking juices evenly over all. Place
the rounds of pancetta and slivers of cheese attractively around and serve
immediately with a garnish of watercress leaves if desired. This recipe
yields 6 servings.
Wine recommendation: The vinegar could be a problem here but the honey
helps balance it. The salad would go well with a fruity chilled lower
alcohol wine such as Gamay or White Zinfandel.
Comments: Pancetta is the delicious cured unsmoked Italian bacon which is
sold in roll form at good meat markets and delicatessens. It has a
wonderful flavor and is worth seeking out. In Italy, good pancetta is often
eaten raw. While we don't recommend that here, be careful not to overcook
pancetta. Unlike regular bacon, it should be cooked just until it begins to
color, not cooked crisp. This is a beautiful salad when you cook red
cabbage with vinegar, it turns a lovely almost fluorescent red!
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9767 broadcast 02-15-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-22-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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