Photo Courtesy of JeffreyW
One of the under appreciated accent flavors in the Italian diet is Lemon. I appreciate what the lemon juice does to awaken a dish and lift it on the palate. Getting the acid right, makes the dish go from good to excellent.
This recipe also incorporates two additional salt elements in Olives and Pancetta. First let’s talk about the Olives.
Olives are also an under-appreciated fruit. Well, they are in US. Olives are briny and pack some amazing flavor into a dish. They are simply amazing. However, lets be honest with each other – these olives are not the ones you pull from a can and you put on your fingers at Thanksgiving. These are, what I say eating olives. A little goes a long way. When you are selecting them – choose ones that have a semi-firm flesh. This dish is totally different with out them.
Pancetta is by far one of my favorite meats in the world. Our family has really grown to love this meat. We render the pancetta in several of our recipes and as a result this becomes a salty, meaty treat that you can put on Mashed Potatoes instead of gravy and is a wonderful addition in the Italian kitchen for dishes like Carbonara and this one. This meat can be found in most of your local supermarket deli’s where you can order fresh sliced meats and cheeses.
[gmc_recipe 7065]
