SHORTCUT GUANCIALE
There is an edge of obsessiveness to carbonara - and I gave in to it completely by starting to make my own guanciale, the cured pig cheek central to most Italian versions of the dish. There's no real need to; it's available online, but I was inspired after eating a wonderful meal at Vetri Ristorante in Philadelphia, and buying a cookbook, "Rustic Italian Food," by its owner, Marc Vetri. He made it sound easy - and it is. It's also satisfying. Guanciale is generally cured for a week, then hung to dry for about three weeks, which is how I usually make it. A fireplace is perfect. But Mr. Vetri has a version that cures for only three days, then is baked. If you order raw cheeks, they need to be trimmed. You want to end up with a neat, flat slab, roughly an inch and a half thick. The key is to cut off the glands, down to the first level of meat, and all excess fat. Here is Mr. Vetri's recipe:
Provided by Ian Fisher
Categories project
Time 3h15m
Number Of Ingredients 8
Steps:
- Rinse pork jowl and pat dry. Combine other ingredients in a bowl.
- Rub the curing mix on the jowl, then place jowl in a gallon Ziploc bag with the cure evenly spread on top and bottom. Refrigerate for 3 days.
- Rinse the jowl and dry it. Roast at 275 degrees for 2 1/2 to 3 hours.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 2 grams
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Alecia Thompson
[email protected]Delicious!
Nicholas Youngwirth
[email protected]This recipe is a must-try for any fan of guanciale. It's simple to make, and the results are amazing.
Dipendra khatri
[email protected]I'm not a big fan of guanciale, but this recipe changed my mind. The guanciale is so crispy and flavorful, and it's perfect for adding a touch of umami to any dish.
Alex Oduro Botchway
[email protected]This is a great recipe for beginners. It's simple to follow, and the results are delicious. The guanciale is crispy and flavorful, and it's perfect for adding a touch of richness to any dish.
Antwon Frost
[email protected]I love this recipe! It's so easy to follow, and the results are amazing. The guanciale is crispy and flavorful, and it's perfect for adding a touch of luxury to any dish. I've used it in pasta dishes, pizzas, and even salads. It's always a hit!
voodo sonic
[email protected]This recipe is a winner! I've made it several times now, and it's always a hit. The guanciale is so easy to make, and it's so versatile. I've used it in pasta dishes, pizzas, and even salads. It's always delicious.
Anamul islam chowdhury
[email protected]I'm a professional chef, and I can honestly say that this is one of the best guanciale recipes I've ever tried. It's simple to make, but the results are amazing. The guanciale is perfectly crispy and flavorful, and it's perfect for adding a touch of
Kibou Aoizora
[email protected]This recipe is a great way to use up leftover pork belly. I had some leftover from making pork carnitas, and I didn't know what to do with it. I'm so glad I found this recipe! The guanciale turned out so good, and it was a great addition to my pasta
Nazia Bibi
[email protected]OMG! This is the best guanciale recipe ever! I've tried so many different recipes, but this one is by far the best. The guanciale is so crispy and flavorful, and it's perfect for adding a rich, meaty flavor to any dish.
Harold Tello
[email protected]I was skeptical at first, but this recipe really does work! The guanciale turned out perfectly crispy and flavorful. I used it to make cacio e pepe, and it was the best cacio e pepe I've ever had.
ABU SESSAY
[email protected]This guanciale recipe is a lifesaver! I'm a busy working mom and I don't always have time to make everything from scratch. This shortcut version is perfect for me. It's quick and easy, and the results are just as delicious as if I had spent hours mak