Pancetta Reduction Recipe - Allrecipes.com
Pancetta Reduction Recipe
  • READY IN 40 mins

Pancetta Reduction

Recipe by  

"Flavorful reduction sauce goes well with pork or steak!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Melt 1 tablespoon butter in a skillet over medium heat. Cook and stir pancetta in melted butter until crisp, 7 to 10 minutes. Remove pancetta with a slotted spoon to a plate lined with paper towel to drain.
  2. Stir onion and garlic into the pancetta drippings in the skillet; season with salt. Cook and stir until onion is tender, about 5 minutes. Stir tomato paste with the onion mixture until smooth; season with oregano, turmeric, curry powder, herbes de Provence, and black pepper.
  3. Pour Merlot wine over the mixture and stir; bring to a full simmer and cook, stirring frequently, until the volume of the liquid is reduced by half, about 10 minutes. Melt remaining butter into the sauce; stir.
  4. Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Feb 01, 2014

I actually made this to liven up some leftover turkey I had for dinner. I knew that it wouldn't really be a match for what I had, but I needed it for something later on in the week. I did use a cabernet sauvignon rather than merlot, though I doubt it made a lot of difference in the recipe. I used my immersion blender to mix it, and as you can see from my photo, it left it a little chunky---just like I like it! This sauce gives a rich, deep flavor that I really think I would like on pasta with some Parmesan added to it. Thanks, Lora, for giving me ideas of what to do with extra pancetta when I have it on hand.

 
Aug 21, 2014

I doubled the recipe and made it exactly as instructed, but was not able to serve it. The tomato paste was far too strong and the spices did not go together well. I think if I had cut the tomato paste down to just a few tablespoons and left out the curry, it would have turned out better. As it was, the curry was overpowering and did not complement the Herbs de Provence. I ended up throwing away a pound of Pancetta and some great wine. Very disappointed about that.... it was awesome Pancetta. We served our pulled pork without any sauce, thank goodness it was super moist and flavorful.... since it was for a large party. Lesson learned... try the recipe in a small batch at least a week before the party. :(

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Plan Your Easter Brunch
Plan Your Easter Brunch

Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States