Snacks

Salad

Spinach Fattuccini w/ Pancetta

• 1 large onion
• 6 T butter
• 2 T fresh parsley
• ¼ pound Pancetta
• 1 pound fettuccini (cooked)
• 1 cup cream
• ¼ cup parmesan cheese

Cut Pancetta into 1/2 inch pieces and saute in skillet until almost crisp. Remove from skillet and set aside.

Add fettuccini in one gallon salted, boiling water; cook until al dente (10-12 minutes). Drain but do not rinse.

Melt 2 tablespoons butter in deep skillet or stock pot. Add chopped onion and parsley. Saute until onions are golden and translucent. Remove and set aside.

Melt remaining 4 tablespoons of butter in the same skillet or stock pot. Mix in the cooked, drained fettuccini; blend well and saute for two minutes. Mix in leek/parsley mixture to pancetta. Blend in cream and grated cheese; simmer for two minutes or until heated through.

Season with salt and pepper. Taste for salt first because pancetta can add a salty flavor. Serve with additional grated cheese.

Sandwich

Gourmet-Stuffed Filet Mignon Wrapped with Pancetta

• 3 T olive oil
• 4 6-8 oz filet mignon
• 8 slices pancetta
• 4 oz butter

Cheese Stuffing

• 5 oz boursin cheese
• 2 oz crumbled feta
• 2 oz grated parmesan
• 1 T fresh basil
• 1 garlic clove minced
• 1 t salt
• ¼t pepper

Mix all Cheese Stuffing ingredients in small bowl.

Using a boning knife, slit 3/4 inch cut in side of filets. Use the tip of the knife to open up inside of filet through the slits. Using a small teaspoon, spoon the stuffing into all filets. Place one piece of Pancetta on both the top and bottom of the filets. Spread with butter to hold togeter. Season filets with Salt & Pepper.

In sauté skillet, heat 3 tablespoons of olive oil. Sear Filets on each side for 2 minutes. Place filets in baking dish and put in oven at 350 degrees for 10-15 minutes or until internal temperature of filets reach 130 degrees.

Let filets rest for 5 minutes, then serve immediately.