Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced and ...

Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. They would also be an unexpected addition to a frisée or baby escarole salad. A ...

Q: What is the difference between pancetta and prosciutto? A: Pancetta (pan-CHEH-tuh) is the Italian counterpart of our bacon. David Joachim, author of "Brilliant Food Tips and Cooking Tricks," says ...

Chef Way: Bruce Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them ...

Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground ...

Bacon and its Italian cousin, pancetta, really do make everything better. These cured pork belly products add deep, rich flavor to almost any recipe, from breakfast to pasta, vegetable dishes, ...

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level. Bring broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until ...

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