Best 2 Pancetta Balsamic Vinaigrette Recipes

Indulge in a symphony of flavors with our curated collection of pancetta balsamic vinaigrette recipes. Embark on a culinary journey as we explore the delightful balance of tangy balsamic vinegar, savory pancetta, and a medley of fresh herbs. From classic dressings to innovative marinades, these recipes promise to elevate your salads, grilled meats, and roasted vegetables to new heights. Discover the art of creating a perfect vinaigrette, learning how to emulsify the ingredients for a smooth and flavorful dressing. Explore variations that incorporate citrus zest, honey, and Dijon mustard, adding layers of complexity to the traditional recipe. Whether you're a seasoned cook or just starting your kitchen adventures, these pancetta balsamic vinaigrette recipes offer a delightful blend of simplicity and sophistication, sure to impress your taste buds and leave you craving more.

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ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

Ingredients

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

PANCETTA BALSAMIC VINAIGRETTE

Pancetta Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil

Steps:

Special Equipment: 1 (6 to 8-ounce) decorative jar
Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
When ready to use shake well to combine.
Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

Tips:

To make the best vinaigrette, use high-quality ingredients. Look for a good-quality balsamic vinegar and olive oil. You can also add other ingredients to taste, such as Dijon mustard, honey, or herbs.
Make sure to whisk the vinaigrette well before using it. This will help to emulsify the ingredients and create a smooth, creamy dressing.
Use the vinaigrette to dress salads, grilled vegetables, or roasted meats. You can also use it as a marinade for chicken, fish, or steak.
If you don't have pancetta on hand, you can substitute another type of cured meat, such as bacon or prosciutto.
If you don't have balsamic vinegar, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.

Conclusion:

Pancetta balsamic vinaigrette is a versatile and delicious dressing that can be used in a variety of dishes. It's perfect for salads, grilled vegetables, roasted meats, and even as a marinade. With its sweet and tangy flavor, pancetta balsamic vinaigrette is sure to please everyone at your table.