Quote:
Originally Posted by beppe
Hey. That's a neat dinner. Nice fusion (the red vinegar with the pancetta and the vegetables has a French touch: they do it with raw spinach and raw champignons). As an Italian I would easily recognize it as my own.
It is also very intelligent, nutrition wise. No starch and just the fat of the pancetta, that one can use all or just a bit of what is left. Compliments.
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Thanks! I like the crispness of the prosciutto with the flavor of the Parmesan cheese. Even with a heavy layer of cheese, it somehow disappears and just gives a hint of flavor to the dish. It's diffiuclt to get German smoked bacon here, but the pancetta works just as well and for some reason can be found in most supermarkets!
Stitchawl