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Pancetta-Garlic puree

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Pancetta-Garlic puree

OakTownHound | May 3, 2006 06:58 PM

I recently made a batch of pancetta-garlic puree for a recipe in Paula Wolfert's Slow Mediterranean cookbook.

It's delicious -- cooked garlic cloves pureed with pancetta, duck fat, and a pinch of salt and pepper.

In the book, Wolfert recommends using the leftover puree to flavor soups and beans. I'm making a bean soup tonight with some beautiful cranberry beans that have been sitting in the cupboard for a while -- seems like a good opportunity to use up this delicious stuff.

However, won't duck and pancetta fat break out of the puree and end up floating atop the soup?

Also, should I add it early in cooking to flavor the beans, or stir it in at the end? Will the salt in the puree make the beans tough if I add it too early?

Any advice appreciated - thanks!

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