YetiDave
is one Smokin' Farker
I recently tried to recreate the Black Forest ham taste in a bacon and whilst I got close, the flavour was very intense so I can't really use it for sandwiches. What I did try was a pasta sauce based on a Marcella Hazan recipe for a tomato-butter sauce including some bacon lardons -
450g tinned, chopped tomatoes
1/2 a white onion
A handful of bacon lardons
1.5tbsp beech smoked butter
I fried the lardons, added the tomatoes and whole 1/2 onion and butter, covered and simmered for 45 minutes. Remove the 1/2 onion et voila! One intensely porky flavoured and very simple tomato sauce with a hint of smoke
Do any of you guys make pancetta, guanciale, bacon or other cured meats?
I'll post the bacon recipe if anyone's interested, but it really is more of an ingredient for other dishes than something to eat on a sandwich. But based on this pasta sauce it's a bloody good one; well suited to stews and German dishes
450g tinned, chopped tomatoes
1/2 a white onion
A handful of bacon lardons
1.5tbsp beech smoked butter
I fried the lardons, added the tomatoes and whole 1/2 onion and butter, covered and simmered for 45 minutes. Remove the 1/2 onion et voila! One intensely porky flavoured and very simple tomato sauce with a hint of smoke
Do any of you guys make pancetta, guanciale, bacon or other cured meats?
I'll post the bacon recipe if anyone's interested, but it really is more of an ingredient for other dishes than something to eat on a sandwich. But based on this pasta sauce it's a bloody good one; well suited to stews and German dishes
