Get the latest Pancetta recipes from Group Recipes. http://www.grouprecipes.com/tag/pancetta Bon Appetit Magazine--January 2010 Issue. I like this, the fennel adds a nice sweetness to the dish. Next time, I would thinly slice the fennel bulbs instead of cutting them into wedges...they were a little too large for me. http://www.grouprecipes.com/108029/spicy-spaghetti-with-fennel-and-herbs.html I adapted this from a recipe I found at Food & Wine's website based on ingredients I had on hand. I think some garlic could be added here and I will do that next time. The leftovers were great for breakfast heated up in a pan with a couple of eggs that I scrambled. http://www.grouprecipes.com/107893/pan-roasted-potatoes-with-pancetta-for-two.html Adapted from Sunday Suppers at Lucques posted on the Smitten Kitchen. One can omit pancetta or replace it with another meat if desired http://www.grouprecipes.com/106759/balsamic-braised-brussels-with-pancetta.html Shrimp Quiche. This is so delicious, you'd think it was impossible to make... it's SO easy! Serve with a spinach salad on the side. http://www.grouprecipes.com/105521/shrimp-quiche.html Live, fresh or frozen-all good when it comes to these babies. Sweet and tender with a mild, tangy flavor. The soft-shell is the blue crab in its molted state.The molting process means an abundant supply of soft crabs from late spring to early fall, with May through September ranking as the most productive months. They are available frozen year round. I received a case of 12 frozen for a present and will have company to share them with us. A few facts: The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab. Soft-shells are harvested in their peeler stage in peeler pounds or pots and transferred to shedding operations where they are monitored around the clock. Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood are sold. By Chef Bruce Sherman of Food and Winer http://www.grouprecipes.com/105062/soft-shell-crab-sandwiches-with-pancetta-and-remoulade-2-ways.html I do not have a spit in my oven but I do have a rotisserie. And quail is really fresh in the Fall hunting season. http://www.grouprecipes.com/104876/rotisserie-quail-or-quail-on-a-spit.html I saw this recipe on a European cooking site, it intriqued me with the combinations. i have not tried this but it really looks wonderful http://www.grouprecipes.com/102540/pumpkin-potato-pancakes-with-gouda-sauce.html I got this one from Rachael Ray. It is described as risotto meets pasta e fagioli. I made this once and absolutely loved it! It is so creamy and good. http://www.grouprecipes.com/98454/creamy-spaghetti-and-beans.html This sauce does literally take as long to make, as it takes the pasta to cook! Also you only need 4 main ingredients. But first, a little bit of history behind the recipe: When I was at University, I had many different jobs to keep me going and to pay for my fees. One of these jobs, involved working in the kitchen of a very tiny Italian restaurant. It had 15 seats, one chef, one waiter and one Sous-Chef/Waitress-me!! I called myself a Sous-Chef, because it made me feel better! My job in the kitchen was to basically watch the chef cook in awe, whilst I chopped the veg or washed the dishes. Now, the most popular dish in the menu was this recipe! Seems funny looking back, because the chef used to say to me that no matter what went wrong with all his puritan Italian recipes, he could always fall back on this one recipe. It took precisely 10 minutes to cook and it is without a doubt, my favourite Italian Fast Food Pasta Version ever! http://www.grouprecipes.com/95939/pasta-in-a-creamy-pancetta-and-leek-sauce.html Fabulous and tasty side dish that goes well with any meat or main course. Also a great low-carb alternative to mac-n-cheese. Adjust the red pepper to taste if you don't like it too spicy. I have also used bacon instead of pancetta. http://www.grouprecipes.com/92035/roasted-cauliflower-with-parmesan-and-pancetta.html