Pancetta Reduction Recipe

Directions

Ingredients :

¼ cup unsalted butter (such as Kerrygold®, divided

8 ounces pancetta bacon, diced

1 small sweet onion, diced

4 cloves garlic, minced

1 pinch salt

1 (3 ounce) can tomato paste

2 teaspoons dried oregano

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon herbes de Provence

1 teaspoon ground black pepper

2 cups Merlot wine

Methods :

Step 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.

Step 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.

Step 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.

Step 4

Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.