PANCETTA

pancettaThe Story

Conjure up blissful scenes of the Italian countryside, replete with lazy picnics of fine cheese, fine wine and an array of dried cured meats at the ready. Sounds lovely indeed, and even lovelier still knowing that Herb and Kathy Eckhouse of Norwalk are giving the best Italian meats a run for their money at La Quercia Prosciutto. Prosciuttificio La Quercia opened in Norwalk, Iowa in February, 2005. Using some of the best traditions and some of the best pigs, the Eckhouse’s La Quercia pancetta and prosciutto have become delicacies in demand in Iowa and across the country.

The Recipe

This pasta dish makes a great late night supper, according to Kathy Eckhouse of La Quercia. The best part is that it is infinitely adaptable. She suggests rounding out the meal with fresh bread, a leafy green salad, or pan cooked winter greens.

1 c. medium diced leeks – whites and greens
2 tbsp olive oil
1/4 c. finely diced pancetta
1/2 lb cooked pasta (shape of your choice)
1/2 c. grated parmigiano reggiano

Sautee leeks in olive oil until slightly brown. Add pancetta and sauté until just golden.
Toss with pasta and cheese

Recipe courtesy of:

La Quercia
400 Hakes Drive
Norwalk, IA 50211
515.981.1625
prosciutto@laquercia.us

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