Introduction
This delightful recipe combines the savory flavors of pancetta and Italian sausage with a medley of vegetables and spices, creating a mouthwatering stuffing that is perfect for any occasion. These pancetta cups filled with hearty stuffing make an excellent appetizer or a side dish during festive gatherings. Bursting with flavor and texture, they are sure to impress your guests.
Ingredients
16 slices of pancetta (approximately 12 cm/5″ in diameter)
1 lb (500 g) Italian pork sausage, casings removed
3 tablespoons unsalted butter
1 small onion, finely chopped
1 celery stalk, thinly sliced
1 Granny Smith apple, skin on, finely chopped
1/3 cup slivered almonds, roughly chopped
5 cups slightly stale white bread, cut into 1/3″ (1 cm) cubes
1 1/2 cups chicken stock or broth (or turkey)
1/2 cup heavy cream
1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
1 large egg, lightly beaten
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yield
16 servings
Detailed Directions and Instructions
Preheat the Oven
Set the oven to 350°F (180°C) with the rack positioned in the middle.
Prepare Muffin Tins
Arrange two muffin trays to have 16 muffin holes accessible on a single oven shelf.
Line with Pancetta
Place a slice of pancetta into each muffin hole, pressing gently to form a cup shape.
Cook Sausage
In a skillet over medium-high heat, cook the sausage, breaking it apart, until browned. Transfer to a bowl, leaving the fat in the skillet.
Sauté Vegetables and Apple
Add butter to the skillet. Once melted, sauté the onion and celery until softened. Add the chopped apple and cook for an additional 2 minutes.
Combine Ingredients
In a large bowl, mix the cooked sausage, sautéed vegetables and apple, chopped almonds, bread cubes, sage, thyme, salt, and pepper.
Add Liquids
Pour in the chicken stock and heavy cream, stirring until the bread absorbs the liquids. Let the mixture cool slightly, then mix in the beaten egg.
Fill Pancetta Cups
Spoon the stuffing mixture into each pancetta-lined muffin hole, pressing gently to compact.
Bake
Place the muffin trays in the oven and bake for 20-25 minutes, or until the tops are golden brown and the pancetta is crispy.
Cool and Serve
Remove from the oven and let the cups cool in the trays for a few minutes. Carefully lift each cup out and serve warm.
Notes
Ingredient Substitutions
You can substitute the pancetta with bacon or prosciutto and the Italian pork sausage with any preferred type.
Stale Bread Note
Using slightly stale bread helps absorb the liquids better, resulting in a firmer stuffing.
Serving Recommendation
These cups can be served as an appetizer, side dish, or part of a festive meal.
Storage Instructions
Leftover cups can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven before serving.
Cook Techniques
Preheating the Oven
Preheat the oven to ensure even cooking and proper baking of the dish. Setting it to 350°F (180°C) prepares the environment for crispy edges and a cooked center.
Preparing Muffin Tins
Use muffin trays to create individual portions for easier serving. Ensure that all holes are accessible on a single shelf for uniform baking.
Lining with Pancetta
Pressing the pancetta into the muffin holes creates flavorful bowls for the stuffing. This adds a savory, crispy texture to each serving.
Cooking Sausage
Brown the sausage in a skillet, breaking it apart for even cooking. This enhances the flavor profile and ensures that the sausage is fully cooked.
Sautéing Vegetables and Apple
Sauté onions, celery, and apple in butter for programmed flavors. Cooking these ingredients softens them and develops a richer taste before mixing them with the sausage.
Combining Ingredients
Mixing cooked sausage, sautéed vegetables, and other ingredients in a large bowl ensures even distribution of flavors and textures in each muffin cup.
Adding Liquids
Incorporating chicken stock and cream into the bread mixture adds moisture and richness. Allowing the mixture to cool slightly before adding the egg helps to prevent the egg from scrambling.
Filling Pancetta Cups
Compact the stuffing mixture into the pancetta cups for improved structure during baking. This ensures that each cup holds its shape and is easy to serve.
Baking
Baking at 350°F (180°C) for 20-25 minutes allows the stuffing to cook thoroughly and the pancetta to crisp up. Monitor closely for ideal golden-brown color.
Cooling and Serving
Let the cups cool slightly before removing them from the trays. This prevents them from breaking apart and allows safe handling for serving.
FAQ
Can I use another type of sausage?
Yes, you can substitute with chicken sausage, turkey sausage, or any preferred flavor to cater to dietary restrictions.
What if I don’t have stale bread?
If stale bread isn’t available, you can lightly toast fresh bread cubes to reduce moisture before mixing them with the other ingredients.
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffing mixture and fill the pancetta cups ahead of time, then refrigerate until you’re ready to bake.
Is there a vegetarian version of this recipe?
Yes, replace the sausage with a plant-based sausage option and use vegetable broth instead of chicken stock for a vegetarian-friendly version.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Conclusion
The pancetta and sausage stuffing cups offer a delicious blend of flavors and textures, perfect for appetizers or as a side dish. The combination of savory meats, sweet apple, crunchy almonds, and aromatic herbs creates a festive treat that is sure to impress your guests. Baking them in pancetta cups not only enhances the taste but also makes for an elegant presentation.
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