I didn't have a shallot, and couldn't bring myself to go to the extra expense since my grocery only sells them in little bags of 4 or 5, rather than singles in the produce department. So I substituted a small yellow sweet onion for the shallot. Like other reviewers, I also added a clove of garlic. Otherwise, I prepared as directed to serve with Easter lunch. I really think the pancetta adds a lot to this recipe that you would miss by using bacon (I'm a southern girl, so bacon is a staple here and we typically use it to season vegetables). However, the pancetta has a distinctly different flavor that is subtler (allowing other flavors to shine through in this dish rather than overpowering as bacon might), and crisps up much nicer than bacon. Will share this recipe and make it again. Thanks for posting!
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I didn't have a shallot, and couldn't bring myself to go to the extra expense...