Pancetta and Black Olive Sauce Recipe by Mangia
Pancetta and Black Olive Sauce
The bold flavors of Southern Italy-anchovies, black olives, and pancetta- make this sauce a superb foil for simple roast turkey .This is also good on pasta and as a topping for pan-seared cauliflower. Or use it as you would Tapenade -as a dip or a spread for sandwiches and panini.
Ingredients
- 4 ounces pancetta
- 1 red onion
- 1 cup pitted kalamata olives
- 4 anchovy fillets packed in oil
- 1 tablespoon extra-virgin olive oil
- ½ cup dry white wine
- 1 cup chicken broth
- ½ cup chopped flat-leaf parsley
Instructions
- Cut the pancetta into ¼-inch dice.
- Peel, trim, and finely dice the onion. Finely chop the olives. Chop the anchovies into small pieces.
- In a skillet, sauté the pancetta in the olive oil over medium heat, stirring, until it releases most of its fat, but do not let it brown. Drain off half the fat and add the chopped onion and anchovies. Cook briefly to combine, cover, lower the heat, and let the onion sweat for about 8 minutes, until softened.
- Add the wine and cook, uncovered, over medium heat until it evaporates. Add the olives and chicken broth, cover, and cook about 15 minutes. Remove from the heat and let cool. Before using, add the parsley and stir well to combine.
- Spoon the sauce into a bowl, and serve it as an accompaniment. The sauce keeps, covered, in the refrigerator for 2 days.
