Michele Anna Jordan's column in the PD mentioned that Claudio Valentini's pancetta and guanciale was available for sale at Traverso's market in Santa Rosa. Or would be as soon as new stocks arrived (it sold out fast). Has anyone tried it?
Our feature on how to make pancetta walks through the three steps: preparing, tying, and aging. In this video, former CHOW associate food editor Regan Burns tackles the tying, demonstrating the knots you should use to truss up your prepared pork belly.
Lemon rind adds a bit of bright flavor to this simple side dish of Pea, Pancetta, and Lemon Farfalle. Quick and so easy to throw together, this is a fantastic weeknight dinner side or a lovely last-minute contribution to any potluck scenario.
This vibrantly colorful dish is chock full of amazing veggies. In taking advantage of produce that is in season, this pasta dish truly shines.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.