ROSEMARY FOCACCIA STUFFING WITH PANCETTA
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
ROSEMARY FOCACCIA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h10m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm water. Let stand for a few minutes.
- In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
- Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
- To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
- Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
FOCACCIA STUFFING WITH APPLES AND PANCETTA
All the other boring stuffings will be jealous when this one makes its debut on your holiday table! Herbs, citrus, nuts, pancetta and broth come together as an ensemble cast that will turn a humble side dish into the star of the show.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
- Meanwhile, spray 4-quart Dutch oven with cooking spray; place over medium-low heat. Add pancetta; cook about 13 minutes, stirring frequently, until rendered and lightly browned. Using slotted spoon, transfer pancetta to large bowl; set aside. Pour off all but 2 tablespoons fat from Dutch oven; discard or reserve for another use.
- Melt butter with the 2 tablespoons pancetta fat in Dutch oven. Increase heat to medium-high; add onion, celery, salt and pepper. Cook 6 to 8 minutes, stirring occasionally, until tender. Add apples; cook 2 minutes longer.
- Add broth to Dutch oven; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, thyme and sage to pancetta in bowl. Stir in bread. Pour broth mixture over ingredients in bowl. Stir to combine. Pour into baking dish.
- Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy. Cool 5 minutes. In small bowl, stir together Topping ingredients. Sprinkle over stuffing in dish.
Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g
CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING
Yield Serves
Number Of Ingredients 9
Steps:
- 1. Heat the oven to 350°F.
- 2. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
- 3. Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
- 4. Bake for 30 minutes or until the stuffing mixture is hot.
THE BEST ROSEMARY FOCACCIA BREAD
This recipe is from the site italianfoodforever.com. I found it about a year ago and have made it countless times, for countless occasions. I have messed up many things in this recipe and still it always turns out great. It is very simple--I LOVE it! *NOTE: Based on some reviews, you may need to add a bit more water. Remember that there are lots of variables in baking, and that making any kind of yeast bread may require adjustment depending on climate, altitude, and your ingredients. Your success comes from sensing the dough and what it needs, not from following a recipe to the letter. So if it feels dry, add a bit more water a tablespoon at a time until it feels more elastic. For the record, I have never had to add more water.
Provided by spatchcock
Categories Yeast Breads
Time 1h50m
Yield 1 focaccia
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
- In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
- Mix thoroughly with a wooden spoon and then your hands.
- Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
- Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
- Punch down and place on an oiled baking sheet, forming into an oval or circle.
- Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
- Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
- Serve warm or at room temperature.
- Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
- Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
- Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Nutrition Facts : Calories 2108.5, Fat 85.4, SaturatedFat 11.9, Sodium 2344.4, Carbohydrate 289.8, Fiber 12.5, Sugar 1, Protein 41.7
More about "rosemary focaccia stuffing with pancetta food"
SIMPLE WAY TO PREPARE QUICK LOADED FOCCACIA STUFFING
From sharenewsarchive.com
ROSEMARY FOCACCIA STUFFING WITH PANCETTA | RECIPE | FOOD ...
From pinterest.com
PIN ON STUFFING
From pinterest.ca
ROSEMARY FOCACCIA STUFFING WITH PANCETTA | RECIPE | FOOD ...
From pinterest.com
ROSEMARY FOCACCIA STUFFING WITH PANCETTA
From crecipe.com
ROSEMARY FOCACCIA STUFFING | DASH OF SAVORY | COOK WITH ...
From dashofsavory.com
THE CHEW: TURKEY ALLA PORCHETTA WITH FOCACCIA SAUSAGE STUFFING
From foodus.com
CHESTNUT, ROSEMARY & PANCETTA FOCACCIA | BREAD RECIPES ...
From jamieoliver.com
CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA - TODAY.COM
From mungfali.com
CARAMELIZED ONION WITH PANCETTA AND ROSEMARY STUFFING
From fooddiez.com
ROSEMARY FOCACCIA RECIPE | REE DRUMMOND | FOOD NETWORK
From ontherocks.top
ROSEMARY FOCACCIA STUFFING WITH PANCETTA | RECIPE ...
From pinterest.com
COARSE SALT AND ROSEMARY FOCACCIA RECIPE | FOOD NETWORK
From ontherocks.top
ROSEMARY FOCACCIA STUFFING WITH PANCETTA | BARBCARP | COPY ...
From copymethat.com
EASY CIABATTA STUFFING WITH PANCETTA - GOOD IN THE SIMPLE
From goodinthesimple.com
ROSEMARY FOCACCIA STUFFING WITH PANCETTA - MASTERCOOK
From mastercook.com
CANYON BAKEHOUSE ROSEMARY AND THYME FOCACCIA STUFFING
From glutenfreeliving.com
FOCACCIA STUFFING WITH CHESTNUTS AND PANCETTA
From kitchensofkkp.blogspot.com
WHAT TO SERVE WITH FOCACCIA? | ALICE'S KITCHEN
From alices.kitchen
ROSEMARY FOCACCIA STUFFING WITH PANCETTA RECIPE
From crecipe.com
ROSEMARY STUFFING RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROSEMARY FOCACCIA STUFFING WITH PANCETTA | FOOD NETWORK ...
From crecipe.com
FOCACCIA, CRANBERRY & SAGE STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
ROSEMARY FOCACCIA STUFFING WITH PANCETTA RECIPE | FOOD ...
From crecipe.com
ROSEMARY FOCACCIA STUFFING WITH PANCETTA RECIPE | EAT YOUR ...
From eatyourbooks.com
FOCACCIA RECIPES - FOOD NETWORK
From foodnetwork.com
ROSEMARY FOCACCIA STUFFING WITH PANCETTA
From crecipe.com
72 THANKSGIVING DRESSING IDEAS IN 2022 - PINTEREST
From pinterest.ca
RECIPE: FOCACCIA-HERB STUFFING | WHOLE FOODS MARKET
From wholefoodsmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love