Chef Bruce Paton's Pancetta, Couscous 'N' Cheese


Serves: 6
Total Calories: 380

Ingredients

2 cups chicken broth
2 ounces pancetta, diced
1 tablespoon olive oil
1/2 cup minced onion
1/2 cup minced celery
1 tablespoon minced garlic
1 cup couscous
8 ounces mascarpone cheese
8 ounces Cheddar cheese grated
salt to taste
black pepper to taste
2 tablespoons bread crumbs
1 to 1 3/4 pound Bread Bowl

Directions:

1. Bring the chicken broth to a simmer in a medium saucepan over low heat.

2. Cook the pancetta in a heavy-bottomed medium saucepan over low heat for 5 minutes or until crisp. Using a slotted spoon, transfer the pancetta to paper towels.

3. Add the olive oil, onion, celery, and garlic to the saucepan. Sauté about 5 minutes, or until the onion is soft and translucent. Stir in the couscous, then add the hot broth. Cover and simmer about 7 minutes, or until the couscous is cooked and has absorbed the liquid.

4. Gently mix the mascarpone cheese, Cheddar cheese, and pancetta with the couscous, and heat the mixture about 3 minutes, or until the cheese is melted. Season with salt and pepper.

5. Spoon the mixture into the bread bowl and top with the breadcrumbs. Place under the broiler for a minute to brown the crumbs. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 380
Calories from Fat: 143

This Chef Bruce Paton's Pancetta, Couscous 'N' Cheese recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.




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