Thursday, April 1, 2010
The chef shares recipes for pancetta cinnamon waffles, frittata
Giada De Laurentiis, 'Giada at Home'Servings: Makes 4 to 6 servings
Ingredients
# 1/2 cup chopped walnuts
# 1 tablespoon olive oil
# 3 (4-ounce) slices of pancetta, each about 1/4 inch thick, diced into 1/4-inch pieces
# 3 cups Belgian waffle mix
# 2 large eggs
# 1/3 cup vegetable oil, plus more for the waffle iron
# 1 1/2 teaspoons ground cinnamon
# 1/2 teaspoon salt
# 1/2 cup pure maple syrup
# A Belgian or conventional waffle iron
# 1 tablespoon olive oil
# 3 (4-ounce) slices of pancetta, each about 1/4 inch thick, diced into 1/4-inch pieces
# 3 cups Belgian waffle mix
# 2 large eggs
# 1/3 cup vegetable oil, plus more for the waffle iron
# 1 1/2 teaspoons ground cinnamon
# 1/2 teaspoon salt
# 1/2 cup pure maple syrup
# A Belgian or conventional waffle iron
Directions
Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool.
Preheat and lightly grease a waffle iron.
Heat the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, 3 to 5 minutes. Transfer the pancetta to a paper towel-lined plate to cool.
In a large mixing bowl, combine waffle mix, eggs, vegetable oil, 1 1/2 cups water, the cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown.
Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately.
Read more: http://today.msnbc.msn.com/id/34318224/#ixzz0jrpCJYRr
