2455. MEZCALTINI with BACON

1 oz. mezcal
⅓ oz. scotch
⅓ oz. Campari
⅓ oz. pepper vodka
2 dashes orange bitters
A quarter-size piece of crispy bacon
1 jalapeno, halved, de-seeded, de-ribbed, and sliced long-wise

In an ice-filled shaker, pour the mezcal, scotch, Campari, vodka, and bitters and add the bacon. Shake thoroughly until the bacon is pulverized. Strain into a chilled martini glass, and garnish with the jalapeno sliver.


bacon recipe courtesy of: Grant Skokan-Guinn, formerly of Grady's Restaurant, Fort Worth, Texas | ElMezcal.org, August 11, 2011

2454. BROWN RICE and BACON FRIED RICE

4 cups cold leftover brown rice
4 slices of bacon
1 small onion
2 spring onions, chopped into bite size pieces
1 teaspoon minced garlic
1-1/2 tablespoons vegetable oil
2 tablespoons soy sauce
1/4 teaspoon black pepper
1/4 teaspoon salt

Chop the bacon into bite size pieces and fry in a large wok or frying pan until cooked through. Add the vegetable oil, the onion & garlic and saute until soft and a bit golden in color. Add the rice mix well. Then add the soy sauce, salt, black pepper then the spring onions last. Stir fry until all ingredients are mixed well.

Bake your bacon in your conventional oven and then chop into bite size pieces. Heat your wok or frying pan on medium/high heat and coat with vegetable oil. Add the onion and then add garlic and saute until soft. Add the cooked, chopped bacon then the rice and allow to cook. Add the soy sauce, salt, black pepper then the spring onions last. Stir fry until all ingredients are mixed well.


bacon recipe courtesy of: Lisa, Korean American Mommy, July 20, 2010

2453. POTATOES ANNA with BACON and ROMANO

yields six servings


3 bacon slices
1/2 cup chopped onion
1/4 teaspoon black pepper
2 garlic cloves, minced
2 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1/4 cup (1 ounce) grated fresh Romano cheese, divided
1/4 cup fat-free, less-sodium chicken broth
cooking spray

Preheat oven to 375°. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 tablespoons drippings, and set aside. Add onion, pepper, and garlic to pan; sauté 3 minutes or until tender. Add onion mixture to bacon. Add the reserved drippings to pan. Arrange one-third of potato slices in a single layer in pan; sprinkle with 1/4 teaspoon salt. Spread half of onion mixture over potato slices; sprinkle with 2 tablespoons cheese. Repeat procedure with the remaining potato slices, salt, onion mixture, and cheese, ending with potato slices. Sprinkle with 1/4 teaspoon salt. Pour broth over top. Lightly coat 1 side of foil with cooking spray. Cover pan with foil, coated side down. Bake at 375° for 45 minutes. Place a heavy ovenproof pan on top of foil. Bake an additional 55 minutes or until potatoes are tender. Remove pan from oven; cool 20 minutes on a wire rack. Uncover and gently loosen potatoes from pan with a spatula; invert onto a serving plate.


bacon recipe courtesy of: Elizabeth Taliaferro, Cooking Light, March 2001

2452. MISO-GLAZED BACON and ASPARAGUS

yields 4 to 6 servings


1 bunch asparagus
7 strips smoked bacon, cut in 1/2
1/4 cup Shiro miso paste (white miso paste)
1/2 cup mirin rice wine
1 tablespoon lemon juice
pinch lemon zest
1 tablespoon sugar
bamboo toothpicks, soaked in water

Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.

Preheat grill to medium heat.

In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.


bacon recipe courtesy of: Tyler Florence, "Ultimate Teriyaki Chicken," Tyler's Ultimate, Food Network

2451. BACON-WRAPPED PEANUT BUTTER STUFFED OKRA

12 okra
4 tablespoons peanut butter
1 small onion, grated
2 teaspoons ginger-garlic paste
2 teaspoons chipotle chili powder
2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon Kosher salt
thick-cut bacon

Prepare the grill for medium-high indirect grilling. Prepare the stuffing for the okra, by combining the peanut butter, onion, ginger-garlic paste, chili powder, coriander, cumin, turmeric, and salt in a bowl. Make sure to mix thoroughly. Wash and dry the okra, chop off the heads and tail ends and make a slit from the top to the bottom end. Place the stuffing in a piping bag (or Ziploc bag, with a small hole cut on one end). Stuff the peanut butter mixture into the slits of the okra. Wrap each okra with bacon, cut off any excess, and secure with a toothpick. Place the bacon wrapped okra on the grill over indirect heat and grill till the bacon is nice and crisp and the okra has softened up.


bacon recipe courtesy of: Jason's BBQ Adventures

2450. BLINIS with SMOKED EEL, BACON and HORSERADISH

serves four


600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish

For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter

First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.

Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.

Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.


bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England

2449. BUTTER BEAN and BACON CASSOULET with THYME

Cassoulet
200 grams smoked bacon, rashers cut into pieces or 200g smoked lardons
2 onions, peeled and sliced thickly
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
2 (400 grams) cans butter beans, drained
4 tablespoons creme fraiche
2 tablespoons tomato puree
100ml red wine, or 100ml vegetable stock
1 teaspoon sugar (optional)
salt and pepper
olive oil

Topping
4 tablespoons fresh breadcrumbs
4 tablespoons freshly grated parmesan cheese
1 teaspoon dried garlic granules or 1 ~ 2 garlic cloves, peeled and minced finely
2 tomatoes, sliced thinly
salt and pepper

Pre-heat the oven to 200C/400°F. Lightly grease an ovenproof gratin dish with a little olive oil.

Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.

Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.

Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.

In a large bowl, add the crème fraiche, tomato paste, wine and sugar ~ mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.

Add the bacon and butter bean mixture to the crème fraiche and wine sauce ~ mix gently.

Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.

Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.

Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.


bacon recipe courtesy of: Karen Booth, Lavender and Lovage, December 2, 2011

2448. SPINACH, MUSHROOM and BACON CHEESE FONDUE

makes four servings


32 ounces chicken or vegetable broth
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)

Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

Serve fondue with the vegetables, apples and bread.


bacon recipe courtesy of: Jaden Hair, Steamy Kitchen, November 9, 2010

2447. BUCATINI with BACON SAUCE and MEATBALLS

yields 6-8 servings


Bacon Sauce:
7 or 8 strips regular bacon
1 large onion, diced
1 clove garlic, minced
salt and freshly ground black pepper
two 28-ounce cans chunky ground tomatoes

Meatballs:
oil, for greasing pan
2 pounds 80-percent lean ground beef
3/4 cup breadcrumbs (made from day old Italian bread)
3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
3/4 cup fresh parsley leaves, chopped
2 or 3 cloves garlic, minced (not too fine)
2 eggs
salt and freshly ground black pepper

1 pound bucatini pasta

For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.

For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.

Cook the bucatini according to the package directions.

Serve the meatballs over the pasta with the bacon sauce on the side. Garnish with freshly grated Parmigiano-Reggiano.


bacon recipe courtesy of: Beau MacMillan, "Family Recipes," The Best Thing I Ever Made, Food Network

2446. MOUNTAIN DEW CHICKEN with BACON and VEGETABLES

serves 6-8


1/2 lb. bacon
1 gallon zip-lock bag with 1 cup flour
5 chicken breasts
5 potatoes
10 carrots
1 large onion
1 can Mountain Dew soda
1/2 cup shredded cheddar cheese

Preheat dutch oven by setting on bed of coals. Chop bacon into 1-inch pieces. Dice vegetables. Cut chicken breasts in half lengthwise. Fry bacon in dutch oven until crispy. Remove bacon from dutch oven but leave grease. Shake chicken breasts in baggie of flour to coat. Cook in bacon grease to brown, about 5 minutes, turning a couple times. Pour vegetables, bacon, and Mountain Dew on top of chicken. Cover with lid and cook at 350° for 45 minutes with 3/4 of coals on lid. Using tongs or fork, lift chicken breasts so they are resting on top of vegetables. Sprinkle cheese over the chicken. Cook an additional 10 to 15 minutes.


bacon recipe courtesy of: Boy Scout Trail

2445. CAULIFLOWER and BACON STROZZAPRETI

2 strips bacon, diced
olive oil
4 cloves garlic, sliced thin
1 red onion, slivered
1/4 cup sundried tomatoes, julienned
1 small head cauliflower, cut into florets
small handful torn basil and chopped parsley
1 pound strozzapreti, or pasta shape of your choice
salt and pepper to taste
grated parmesan

In a large skillet with high sides, saute bacon in olive oil. When bacon begins to get crisp add onions and garlic and saute until golden. Add sundried tomatoes and toss. Add cauliflower florets and saute until tender-crisp. Meanwhile, boil pasta until al dente. Drain, reserving a cup of pasta cooking water. Add pasta to skillet along with cooking water, a handful of grated parmesan and herbs. Toss everything together and serve with additional grated parmesan on top.


bacon recipe courtesy of: farm + house + table, January 22, 2010

2444. SCALLOPS with CRISPY BACON, STRAWBERRIES and BASIL ESSENCE

yields two servings


2 scallops
1 shallot, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1 bay leaf
4 peppercorns
¼ cup white wine
2 tablespoons heavy cream
½ lb cold butter, cubed
½ lb thick cut bacon, small diced
½ red onion, small diced
4 strawberries, small diced
1 tablespoon fresh cilantro, chopped
½ teaspoon lemon juice
¼ bunch fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste

Dry scallops with a paper towel. In a small saucepan, sweat shallots and garlic in olive oil until translucent. Add thyme, bay leaf, peppercorns, and white wine, reduce to au sec. Add cream and reduce by half. Slowly whisk in cold butter. Strain through chinois and season. Sauté bacon until crispy. Drain and let cool. Toss with remaining ingredients and season with 1 teaspoon olive oil, salt, and pepper. Blend basil with ¼ cup olive oil. Strain through chinois. Season scallop with salt and pepper. In a hot sauté pan, sear scallop until brown. Flip over and cook to medium rare.


bacon recipe courtesy of: Chef Alex Reznik, Top Chef, Season 7, Episode 7, Quickfire Challenge, Bravo TV

2443. BROAD BEAN, BACON, CHILI and TAHINI SALAD SANDWICH

serves two


1 tablespoon olive oil
¼ medium white onion
½ clove garlic
1 teaspoon balsamic vinegar
sea salt and black pepper, to taste
25 grams (a couple of rashers) streaky bacon,
100 grams (about 400 grams of unpodded ones) shelled broad beans,
½ small red chili
about a tablespoon of fresh mint leaves
1 tablespoon tahini
2 small pita breads
20ml (or a heaped tablespoon) crème fraîche

Blanch or fry the beans for a couple of minutes until the skins split/separate, cool and then shell. Whilst the beans are cooling, cut the bacon and chili up into small pieces, peel and slice the onion, peel and crush the garlic and, if necessary, rinse the mint. Heat the olive oil in a frying pan. Fry the bacon until crisp then add the de-skinned beans and chili. Stir well and cook for a minute or two. Add the onion and garlic to the beans and bacon, stir in well and cook for another minute. Whilst the onion is cooking, you can, if you want, heat the pitta breads up briefly (a minute in a toaster will do it) then split them. Take the pan off the heat, stir in the tahini, balsamic vinegar and mint. Divide the salad between the breads and, if you want, season and add a dessertspoon of crème fraîche.


bacon recipe courtesy of: Cook At Home by Peter Gordon. Hodder & Stoughton, 1999. On WTF Do I Eat Tonight? July 27, 2011

2442. PENNE with CABBAGE, BACON and CURRANT SAUCE

2 pounds penne pasta
1 tablespoon extra-virgin olive oil
1 small red onion, sliced
2 garlic cloves, minced
2 strips bacon
1/4 teaspoon chile flakes
1/2 head red cabbage, finely shredded
1/2 lemon, zested and juiced
1/4 cup currants
3 tablespoons red-wine vinegar
1/2 cup milk
1/2 cup grated Parmesan cheese, plus more for garnish

Boil pasta 2 minutes short of package instructions and drain. Reserve 1 cup of pasta cooking water. In a large 12- to 14-inch skillet, add oil and saute onions, garlic, bacon, and chile to soften and slightly render bacon, about 2 minutes. Add the cabbage, lemon zest, and currants and cook to caramelize, then cook the cabbage until barely tender, about 6 minutes. Add the vinegar, stirring to deglaze the pan. Add the pasta water, milk, and cheese. Stir to heat and melt cheese. Add the penne to the pan. Squeeze over half the lemon. Serve with extra grated cheese.


bacon recipe courtesy of: Lucinda Scala Quinn, Mad Hungry, April 2011

2441. BACON and TOMATO MACARONI SALAD

yields four servings


1 cup dry elbow macaroni, cooked, rinsed and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes- then drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomatoes
1/3 cup mayonnaise
3 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon granulated white sugar
1/2 teaspoon sea salt
freshly ground black pepper
4 slices bacon, cooked and crumbled

In a large bowl, combine macaroni, celery, onion, parsley, and tomato. In a small bowl, prepare the dressing. Mix mayo, mustard, sugar, vinegar, sour cream and salt. Add dressing to the pasta mixture and stir to combine. Season with freshly ground black pepper, to taste. Sprinkle crumbled bacon on top.


bacon recipe courtesy of: Lori Lange, RecipeGirl.com, June 20, 2011

2440. BACON DEVILED EGGS with WHITE TRUFFLE OIL

makes twenty-four


12 large eggs
8 pieces of bacon cooked until crisp and crumbled
5 tablespoons mayonnaise
3 tablespoons dijon mustard
1/2 teaspoon white truffle oil
2 tablespoons chives, finely chopped
Large pinch salt
Small pinch of cayenne pepper
Chives cut into 1/2 inch pieces for garnish

Place the eggs on the counter and bring to room temperature, about 45 minutes. In a medium pot cover the eggs with cold water going about 1” above the eggs. Over high heat, bring the eggs to a rolling boil. Cover the eggs and remove from heat. Allow them to sit covered for 13 minutes. Remove the eggs and submerge in an ice bath for 10 minutes. Peel the eggs and slice them in half lengthwise. Place the egg yolks in a medium bowl and put the egg white halves on a flat surface or preferably a deviled egg tray. Mash the egg yolks and add the bacon,mayo,mustard, truffle oil, chives, salt and cayenne pepper. Mix until nicely incorporated. Place the egg mixture in a large zip top baggie. Snip a hole in the bottom and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish.


bacon recipe courtesy of: Leslie Green, The Hungry Housewife, February 2, 2011

2439. GRILLED CHICKEN CLUB SALAD with BACON and GUACAMOLE DRESSING

makes four servings


8 slices of smoky bacon
8 chicken breast cutlets (about 2 pounds)
1/3 cup extra-virgin olive oil, plus more for drizzling
grill seasoning
2 hearts of romaine lettuce, chopped
4 plum tomatoes, chopped
1 ripe Hass avocado
¼ small onion, chopped
1 small garlic clove, smashed and peeled
Juice of 2 lemons
1 jalapeño, seeded and coarsely chopped
1 tablespoon cilantro leaves
Salt

Preheat a grill or a grill pan to medium-high. Preheat the oven to 375° and cook the bacon on a broiler pan in the oven for 20 minutes. (To get the bacon extra-crisp, don’t open the oven to check on it too often—you’ll let the heat out.) Drain the bacon on paper towels, then chop it.

Coat the chicken with extra-virgin olive oil and grill seasoning. Grill the chicken until cooked through, 3 to 4 minutes on each side.

Combine the lettuce and tomatoes in a large bowl. Cut the avocado in half, pit it and spoon the flesh into a food processor bowl. Add the onion, garlic, lemon juice, jalapeño and cilantro to the avocado. Turn the processor on and add 1/3 cup of the extra-virgin olive oil in a thin stream; process until smooth. season to taste with salt.

Chop the chicken into pieces and arrange on the salad. Pour the dressing over the salad, then scatter the bacon across the top.


bacon recipe courtesy of: Rachael Ray, 30-Minute Meals, June/July 2006

2438. HANDMADE CAVATELLI with SMOKED BACON, CHANTERELLES, GREEN GARLIC and GRANA PADANO

serves 4-6


4 cups durum semolina flour
2 cups all-purpose flour, plus more for rolling out
1 ½ tablespoons kosher salt
Water as needed (approximately 4 cups)
¼ pound smoked bacon, medium dice
½ cup white wine
1 pound chanterelle mushrooms, sliced thin
2 bunches green garlic, chopped
2 tablespoons fresh thyme leaves
3 tablespoons whole butter
Black pepper, to taste
Grana Padano, to taste
2 tablespoons chopped fresh Italian parsley leaves

In a stand-up mixer fitted with a dough hook attachment, add both kinds of flour and salt; slowly add water with mixer on speed 2 or 3. Mix for about 2 minutes. Dough should be crumbly, but still hold its shape. Remove from mixing bowl. Dust table with a little all-purpose flour, and knead the dough, folding it into itself repeatedly, for approximately 6 minutes. Let the dough rest for about 2 hours; by then it should be a solid mass, ready to be rolled through the cavatelli machine.

Roll the dough out with a rolling pin, to about half an inch in thickness. Then cut into strips, half an inch wide. Start rolling strips through the cavatelli machine, dusting cavatelli with all-purpose flour once finished. Let the pasta air-dry for about an hour.

Bring a pot of heavily salted water to a boil. Meanwhile, heat a large sauté pan; add smoked bacon and sauté, frequently draining of fat (leaving about 1 tablespoon to sauté mushrooms). Add one-third of the white wine to bring down temperature of bacon. Add the chanterelles and sauté until light brown. Add green garlic and thyme, and de-glaze bottom of pan with rest of wine. Reduce wine until it is nearly gone, add butter, and turn off heat.

Add the cavatelli to the pot of boiling water and boil until cavatelli floats to the top (about 8 minutes). When cavatelli is finished cooking transfer with a mesh strainer directly into sauté pan with rest of ingredients. Toss pasta, adding pasta water as needed to make sauce in the pan, season with salt to taste. Finish with generous amount of fresh black pepper and parmesan. Garnish with chopped parsley.


bacon recipe courtesy of: Cory Obenour and Matt Sullivan, The Blue Plate, 3218 Mission Street at Valencia, San Francisco, California 94110

2437. FUSILLI with SCAMORZA and BACON

yields four servings


400 grams fusilli
100 grams bacon in cubes
30 grams butter
150 grams smoked scamorza
3/4 cup cream
salt to taste
black pepper

Let salted water boil for fusilli. In the meantime prepare the sauce in this way: place in a pan the butter and the cubes of bacon and let them brown. Then add the cream and let it simmer for about 5 minutes. Cut the scamorza in cubes. When the water boils add the fusilli. and let them cook as indicated on the pack. When fusilli are ready, drain and put them on the pan of the sauce together with the scamorza. Mix all together in order to melt the scamorza. If you want you can sprinkle with some Parmesan. Serve hot.


bacon recipe courtesy of: Bella Italia, Centro Direzionale, Isola E2, 80143, Naples, Italy

2436. SMOKED BACON, TALEGGIO and CRESCENZA CHEESE and BALSAMIC VINEGAR RISOTTO

serves four


340 grams arborio rice
hot quail stock
50 grams butter
½ glass white wine
8 slice of smoked bacon
50 grams chopped onion
1 tablespoon taleggio cheese
1 tablespoon crescenza cheese
1 knob of butter
3 tablespoons grated Parmesan
3 tablespoons extra-virgin olive oil
½ tablespoon chives
1 parsley tuft
4 teaspoons balsamic vinegar

Sauté the chopped onion in a saucepan in the oil, add the rice and brown it. Pour the wine and when it evaporates add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Add the 4 slices of bacon, chive herb and parsley. Salt and pepper as necessary. Continue adding the boiled stock for about 16 minutes. Remove the risotto from heat and stir in the taleggio, crescenza, Parmesan and butter. Divide the risotto between 4 dishes and place on top the other 4 thinly slices of bacon previously browned in the oven. Pour on 1 teaspoon of balsamic vinegar and serve.


bacon recipe courtesy of: Chefs Raffaele and Massimiliano Alajmo, for Riso Gallo, Viale Riccardo Preve 4, 27038 Robbio, Pavia, Italy