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Peppered Pancetta Pralines for Salad Topping

Food Management Staff

August 1, 2005

1 Min Read
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FM Staff

YIELD: 25 servings

40 oz. pancetta, diced
1/4" 5 oz. brown sugar
2 Tbsps. ground black pepper
2 cups balsamic vinegar
1/2 cup light corn syrup

  1. Render pancetta pieces on low heat until half cooked. Add the brown sugar and pepper; cook slowly, stirring often.

  2. Add syrup and cook until caramelized. Strain the mixture and pour out on a sheet pan. Let cool and break apart; serve.

Recipe from Richard VanRossum, Executive Chef, Providence Portland Medical Center, Portland, OR.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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