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Pancetta Reduction Recipe

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Pancetta Reduction Recipe

Directions

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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.

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