Fried Provolone With Italian Salsa Food

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PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA



Parmesan Crisps with Pancetta and Roma Tomato Salsa image

Provided by Guy Fieri Bio & Top Recipes

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 8

1 cup grated Parmigiano-Reggiano
1 teaspoon paprika
1 teaspoon freshly black pepper, plus more for seasoning
1/2 cup chopped pancetta
1 cup diced Roma tomatoes
2 tablespoons julienne fresh basil leaves
Salt
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
  • On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
  • Place in preheated oven and cook until cheese melts.
  • Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
  • In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
  • In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
  • Add tomato mixture to Parmesan crisps and top with pancetta.

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