What is guancial?

As an offer of meat that comes from Italy, it is a guancia -style of pork, which is produced with the faces and caps of pigs and then cured. In general, this Italian pork pork resembles thick slices of bacon, although the length of pieces may be somewhat uneven in the texture, rather than even with a even cut. There are a number of ways to use Guanciale in different recipes. Here are some examples of how guani -dials can be used to prepare tasty meals.

Because Guanciale is often considered to be lean meat compared to bacon and other types of cured meat, many chefs find this cured pork meat more advantageous if it is necessary to prepare meals that contain less carbohydrates and fats. One simple meal that can be made with guanciars includes angelic hair pasta that has been cooked and thrown with herbs. Adding simple oil and vinegar to the pasta, then light throwing creates a bed for the guaniale sections that were fried or grilled. Guanciale can be in additionAven as strips or sliced ​​pieces of bit size for this meal. Additional layers of taste can be added using spinach pasta instead of standard vermicelli in the recipe.

Guanciale is stronger meat, but can be cut into strips and used to pack small bundles of asparagus. As with bacon, the asparagus stems are collected into volumes of three or four stems, then packed in guancialia. The sbrans are placed in an oven or broiler for a few moments. When guancia cooked, the juices mix with asparagus and help fill the stems with the flavor of meat. This is a quick and easy side dish for almost lunch or dinner.

Guanciale can also be used to taste vegetables such as peas with black man, pinto beans or navy. Because Guanciale contains, like a traditional bacon, several pieces will be as much as possible for beans and peas without adding so much fat content. SpoLU with use in the preparation of dried peas and beans can also be used to delete cooked vegetables such as green beans, green turnip, cakes and kale.

While Guanciale is a great substitute for most of the salts cured, it is not always easily accessible. In the same recipes that require Guanciale, it is often found and used and often used another form of cured Italian pork. Pantta has a taste and texture that is very similar to Guanciale.