Two experiments
Jul 14, 2021 09:28:15 #
1/ Recently visiting a friend in Riverdale NY we had lunch at Adeo’s Pizzeria on Riverdale Avenue . We ordered Nona’ s pizza and pizza with arugula,figs,walnuts and Gorgonzola. I have never had a bad Nonna’s pizza anywhere however the Arugula pizza was delicious.
2/ I regularly cook with Panchetta in some dishes recently heard Guanciala was a preferred flavor for cooking. I researched where to buy no one sells it locally and it is $28.00 for 10oz on line. Utube has videos on how to cure guanciala so I visited a local NC pork outlet and purchased 5 lbs of pork cheek and cured them for under $10.00. A famous Italian dish with guanciala is Pasta Carbanara, not particularly my favorite pasta dish but I tried it. It certainly moved way up in my standings the flavor of the guanciala compared to Panchetta is remarkable.
The pasta needs no revisions the pizza needs to stretched out thinner next time
Joe
2/ I regularly cook with Panchetta in some dishes recently heard Guanciala was a preferred flavor for cooking. I researched where to buy no one sells it locally and it is $28.00 for 10oz on line. Utube has videos on how to cure guanciala so I visited a local NC pork outlet and purchased 5 lbs of pork cheek and cured them for under $10.00. A famous Italian dish with guanciala is Pasta Carbanara, not particularly my favorite pasta dish but I tried it. It certainly moved way up in my standings the flavor of the guanciala compared to Panchetta is remarkable.
The pasta needs no revisions the pizza needs to stretched out thinner next time
Joe
Jul 14, 2021 10:15:16 #
Papa j wrote:
1/ Recently visiting a friend in Riverdale NY we h... (show quote)
Joe, my mother was Italian so I grew up learning to cook and appreciate great Italian food. I must tell you that I sit here drooling and wishing I was with you every time I see one of your posts. You did it again with this one. You’re my culinary hero.
Jul 14, 2021 10:20:04 #
Papa j wrote:
1/ Recently visiting a friend in Riverdale NY we h... (show quote)
Those are great photos. The Guanciale sounds interesting. I always like to try new things.
I just looked up a pork vendor at my farmer's market. They sell jowl bacon for $6.79/lb. Would that be about the same thing?
I can also get tongue, heart and liver, but I don't think I want to try them.
Jul 14, 2021 10:57:49 #
Excellent, photos and dishes! Thanks for posting two things I had never heard of. I frequently make Carbonara when I have good ham on hand, but the "cheeky" version sounds superior in every way.
Jul 14, 2021 17:31:45 #
Jul 14, 2021 17:35:27 #
I think the bacon is smoked and influences the flavor. I used the raw jowl/ cheek and cured it myself. The cheek does have a different taste than the bacon from the pork belly. Try it $7.00 is worth it
Joe
Joe
Jul 14, 2021 17:36:15 #
Jul 15, 2021 10:49:06 #
GeorgeK
Loc: NNJ
Both fine looking dishes. I tend to use guanciale and pancetta interchangeably. If I may offer a suggestion for another use of guanciale, look up a recipe for chicken with jammy tomatoes. It is a Melissa Clark dish from the NY Times. I recommend it highly.
Jul 15, 2021 11:38:41 #
Papa j wrote:
1/ Recently visiting a friend in Riverdale NY we h... (show quote)
Awesome info here about the Pancetta (never been thrilled about) vs Guanciala (I've never had). I'll be seeking or making that from your info!!
.... gwan-chee-AHL-ay ...gotta' try that!Oh, and that Pizza? Incredibaly Delishious looking!! YEAH!! Awesome images here - thank you SO much, Papa j!!
Jul 15, 2021 12:10:56 #
I thought everyone in the world had eaten Guanciale all their lives. Every grocery in Alabama and Tennessee sells it and everyone eats it on New Year's Day with black eyed peas and cabbage.
Jul 15, 2021 13:39:09 #
Jul 15, 2021 13:40:01 #
Jul 15, 2021 13:42:33 #
Jul 18, 2021 10:55:17 #
Papa j wrote:
I think the bacon is smoked and influences the flavor. I used the raw jowl/ cheek and cured it myself. The cheek does have a different taste than the bacon from the pork belly. Try it $7.00 is worth it
Joe
Joe
So I went to my farmer's market and two vendors that sell pork had the jowl bacon on the list of items. Both vendors were out and did not know when they would butcher again. Both said it is becoming a hot item. So I looked in my grocery store, it looks like I can get the Guanciale for $14 a pound. I probably would just get 1/4lb Since you got me interested in trying it, do you think it would work in a Brussels spouts fricassee dish I normally use bacon in?
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