The Liberal Gun Club Forum

Okay so I've cut out cheese entirely, and so far, so good. This recipe is one that I've found is very pleasing to the pallet, and fairly healthy.

Ingredient list

Bottle of white wine (I'm using a livingston pino grigio)
3 Bay leaves
1 Tbs Basil
1 Tbs Oregano
1/2 Tsp Freshly Ground red pepper
1 Clove minced garlic
1/2 lb Pancetta
5 Medium to large Fresh Tomatoes Diced
1 Loaf French bread cut on 45 degree angle 1/2 inch thick (or for you reasonable people about 13 mm)

Preparing the topping:

1. Dice the pancetta into roughly 1/4 in squares
2. coat medium sauce pan with olive oil and set
3. Toss in Pancetta and turn on high heat. Brown Pancetta and reduce to low heat
4. Add Garlic and let it sweat for a couple minutes
5. Add diced tomatoes and add white wine until the tomatoes are almost covered
6. add oregano, basil, red pepper and bay leaves and stir set to simmer
7. Let it reduce until mixture is thick and white wine is almost entirely gone
8. Salt to taste, remove from heat, let stand to room tempreture and store in refridgerator

The bruschetta

1. Take french bread cut as described on cooking pan, and spread the topping evenly over top to desired level
2. Preheat oven to 425 F
3 Cook for 10 minutes
4. Enjoy.

if anyone tries this let me know what you think.

Sounds very good.

I will probably make a few changes (choose leaner pork, like pork loin, or canadian bacon, instead of pancetta; or maybe just cut off some of the fat from the pancetta), but overall I like the concept.

Thanks gendo,

Xela

Xela wrote:Sounds very good.

I will probably make a few changes (choose leaner pork, like pork loin, or canadian bacon, instead of pancetta; or maybe just cut off some of the fat from the pancetta), but overall I like the concept.

Thanks gendo,

Xela

Thanks, let me know how it goes.

Sounds great. I'm not sure I'd get past frying the pancetta and dipping the bread in the pan, but I'm like that.

gendoikari87 wrote:This recipe is one that I've found is very pleasing to the pallet, and fairly healthy.

I've never tried to please a pallet. How's that going for ya?

Pallet:



Palate:

lemur wrote:snark

That may be one of the best looking pallets I've ever seen.

Fukshot wrote:Sounds great. I'm not sure I'd get past frying the pancetta and dipping the bread in the pan, but I'm like that.

I mean a completely different pan, a cookie sheet I guess would be a better phrase. we're not dipping bread in pure fat, the goal of this is to reduce cholesterol.

gendoikari87 wrote:

Fukshot wrote:Sounds great. I'm not sure I'd get past frying the pancetta and dipping the bread in the pan, but I'm like that.

I mean a completely different pan, a cookie sheet I guess would be a better phrase. we're not dipping bread in pure fat, the goal of this is to reduce cholesterol.

I'm not talking about your instructions, I'm talking about what I would do

http://www.convert-me.com/en/convert/cooking

I'll just leave this here, since Gendo chose to only give the rough conversion for the thickness of the bread slices.

Fukshot wrote:

lemur wrote:snark

That may be one of the best looking pallets I've ever seen.

Probably because its a European pallet. Geezus, even the euros can make something as simple as that look better.

gendoikari87 wrote:Okay so I've cut out cheese entirely, and so far, so good. This recipe is one that I've found is very pleasing to the pallet, and fairly healthy.

Ingredient list

Bottle of white wine (I'm using a livingston pino grigio)
3 Bay leaves
1 Tbs Basil
1 Tbs Oregano
1/2 Tsp Freshly Ground red pepper
1 Clove minced garlic
1/2 lb Pancetta
5 Medium to large Fresh Tomatoes Diced
1 Loaf French bread cut on 45 degree angle 1/2 inch thick (or for you reasonable people about 13 mm)

Preparing the topping:

1. Dice the pancetta into roughly 1/4 in squares
2. coat medium sauce pan with olive oil and set
3. Toss in Pancetta and turn on high heat. Brown Pancetta and reduce to low heat
4. Add Garlic and let it sweat for a couple minutes
5. Add diced tomatoes and add white wine until the tomatoes are almost covered
6. add oregano, basil, red pepper and bay leaves and stir set to simmer
7. Let it reduce until mixture is thick and white wine is almost entirely gone
8. Salt to taste, remove from heat, let stand to room tempreture and store in refridgerator

The bruschetta

1. Take french bread cut as described on cooking pan, and spread the topping evenly over top to desired level
2. Preheat oven to 425 F
3 Cook for 10 minutes
4. Enjoy.

if anyone tries this let me know what you think.

DIabetic. Can't eat bread.