Pancetta all'aceto with Roasted Vegetables

Ingredients

• 200g (7oz) pancetta, sliced 200g (7oz) pancetta, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1lb) mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), cut into bite-sized pieces 500g (1.1lb) mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), cut into bite-sized pieces

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the pancetta slices and cook until crispy, about 5 minutes per side. Remove the pancetta from the skillet and set aside.
3. 3.
   In the same skillet, add the balsamic vinegar, honey, dried thyme, salt, and pepper. Cook over medium heat until the mixture has reduced and thickened slightly, about 2-3 minutes.
4. 4.
   Place the mixed vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat evenly.
5. 5.
   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
6. 6.
   While the vegetables are roasting, brush the pancetta slices with the balsamic glaze on both sides.
7. 7.
   Place the glazed pancetta back in the skillet and cook for an additional 1-2 minutes on each side, until the glaze is sticky and caramelized.
8. 8.
   Serve the crispy pancetta alongside the roasted vegetables, drizzling any remaining glaze over the top.

Treat your ingredients with care...

• Pancetta — Make sure to choose a high-quality pancetta with a good balance of fat and meat. This will ensure a delicious and crispy result.
• Balsamic vinegar — Opt for a good-quality balsamic vinegar with a sweet and tangy flavor. The glaze will greatly depend on the quality of the vinegar used.
• Mixed vegetables — Feel free to customize the selection of vegetables based on your preferences. Ensure that the vegetables are cut into similar-sized pieces for even roasting.

Tips & Tricks

• For an extra burst of flavor, sprinkle some freshly grated Parmesan cheese over the roasted vegetables before serving.
• If you prefer a sweeter glaze, you can increase the amount of honey in the recipe.
• Experiment with different combinations of vegetables to create your own unique twist on this dish.
• To save time, you can prepare the glaze and roast the vegetables in advance, then quickly cook the pancetta just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Pancetta all'aceto with Roasted Vegetables as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a part of an antipasto platter or as a side dish to complement grilled meats or seafood.

Presentation advice

Arrange the crispy pancetta slices on a platter, drizzling any remaining glaze over the top. Surround the pancetta with the roasted vegetables, creating an attractive and colorful display. Garnish with fresh herbs, such as thyme or parsley, for an added touch of freshness.