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Pancetta Cups

Pancetta Cups


These pancetta cups are sure to be the talk of your next cocktail party. Make them in advance and stuff'em with guac or your favourite filling before company arrives!

By Chef Jo Lusted


1/8-in. slices pancetta
mini-muffin tin
store-bought guacamole (or filling of your choice)
tomatoes, chopped (optional)

  1. Preheat oven to 350 F. Wrap one slice of pancetta around inside of each mini-muffin cup. Pancetta should overlap at the bottom and sides of each cup. Use two pieces if required.
  2. Bake for 12 to 15 minutes. Don't over bake; if too crispy, they will fall apart easily when guests take a bite. Keep them slightly chewy instead.
  3. Fill each cup with store-bought guacamole, top with chopped tomato and serve. The guacamole's creamy texture works well to balance the saltiness of the pancetta.

pancetta noun 1 cured pork belly (a.k.a. Italian bacon) dried for at least three months, available rolled or flat and can be spiced with peppercorns, fennel, hot peppers, garlic, etc.


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