Pancetta balsamic vinaigrette

  • 15ml olive oil
  • 60g thick-cut pancetta, cut into 1cm thick cubes
  • 60ml balsamic vinegar
  • 1 tsp chopped fresh rosemary leaves
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp sugar
  • 120ml extra-virgin olive oil
  • Special Equipment: 1 (175 to 250g) decorative jar

1) Warm the olive oil in a medium frying pan over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar.

2) Add the balsamic vinegar, rosemary, salt, pepper, and sugar.

3) Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.

4) When ready to use shake well to combine.

Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta.

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