Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Friday, June 5, 2015
Wilted Spinach and Pancetta Salad
Dice two quarter inch slices of pancetta then sauté in a bit of olive oil until it starts to brown. Add a finely chopped shallot, some sliced mushrooms, and a minced garlic clove…corn or parboiled diced potatoes are an option if you’re thinking of something more substantial. Continue to sauté for another five minutes or so before turning down the heat.
Combine a quarter cup of olive oil with a third as much balsamic vinegar then stir into the pan. When you’re ready to serve toss with your fresh spinach and add kosher salt and pepper to taste.