Pancetta Crisps
By: Anonymous
Published: Friday, December 4, 2009 - 10:44pm

Preparation

1 Pancetta comes in slabs or rolls. Thinly slice or ask a butcher to slice for you. Sandwich between two layers of silpath. If you do not have the silpaths, you can use parchment paper. Bake at 225 degrees for 21/2 to 3 hours. Remove top layer silpath during the last 30 to 40 minutes of cooking. The long slow cooking process removes all the excess fat, leaving you with a dry, crisp and tasty wafer of pancetta. Perfect to garnish a Caesar salad, use as the base of a fine salad or as a layer between a tian.