Crostini with Crispy Pancetta and Arugula Pesto
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Arugula pesto is a worthy alternative to basil. The sauce adds a zesty flavor that's perfectly complemented by lemon juice and garlic. Puree the arugula in a blender with herbs, adding olive oil, grated Parmesan, and toasted pine nuts for a richer flavor. Use the pesto in appetizers. For example, spread it on toasted baguette slices and top with fried pancetta. You'll have irresistible Italian crostini sandwiches. Leftover pesto can be stored in the refrigerator, covered with plastic wrap to prevent a skin from forming.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup pine nuts
- 12 very thin slices pancetta (about 100 g)
- Half a small clove of garlic, crushed
- 1/4 tbsp. grated parmesan
- 2 cups arugula
- 1/3 cup olive oil
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice
- 12 slices baguette, lightly toasted
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Recipes with similar ingredients: pine nuts, pancetta, garlic, Parmesan cheese, arugula, lemon, baguette
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a large rimmed baking sheet with parchment paper.
- Toast the pine nuts in a frying pan over medium-high heat until golden brown, about 3-5 minutes. Transfer to a bowl and set aside.
- Spread the pancetta in a single layer on the prepared baking sheet. Bake until golden and crisp, about 10 minutes. Transfer to a paper towel-lined plate and cool.
- Combine the toasted pine nuts, garlic, and Parmesan in a food processor and pulse until finely chopped. Add the arugula and pulse until finely chopped. With the processor running, slowly pour in the olive oil. Add the lemon zest, lemon juice, 1/4 teaspoon of salt, and a few grinds of black pepper, and pulse until combined.
- Spoon pesto onto each baguette slice, top with crispy pancetta and serve.
Note
Leftover pesto can be stored in an airtight container in the refrigerator for up to 2 days, placing plastic wrap directly on the surface of the sauce.
Author of the recipe - Valerie Bertinelli is an American actress.
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