Pancetta Purse With Roasted Red Bell Pepper Aioli
"Based on a recipe from the June, 2010 issue of Food Arts Magazine, the original recipe utilizes phyllo dough, pancetta, bleu cheese and it is baked. My version blends cream cheese with the bleu and it's crispied in the fryer.
This "tapas-style" appetizer looks like a money bag; but filled with a treasure that warms the belly."
- Ready In:
- 16mins
- Ingredients:
- 8
- Yields:
-
8 Pancetta Purses
- Serves:
- 4-8
ingredients
- 8 ounces wonton wrappers
- 4 ounces blue cheese
- 4 ounces cream cheese
- 4 ounces pancetta (Italian Bacon)
- 2 ounces water
- 1 red bell pepper
- 3 ounces mayonnaise
- vegetable oil (for frying)
directions
- Using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. Reserve, covered.
- Carefully cut up pancetta into small morsels (pea-sized).
- In a saute' pan or small pot, cook the pieces until crispy. Remove using a slotted spoon and dispense on a paper towel covered plate.
- Add pancetta into cheese mixture and stir. Reserve. Note: The heat from the bacon may melt the cheese a little -- that's okay.).
- Remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
- Next, scoop a heaping teaspoonful onto the center of each wrapper.
- Using a ramekin or small bowl. Fill with 2 oz of water.
- Dip a finger into the water and trace along the edge of each wrapper.
- Fold over the top half of the wrapper over the bottom half to form a rectangle,.
- Press and seal the seams with your fingers.
- While holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a "money bag" shape.
- Reserve in refridgerator while you prepare the sauce.
- For the sauce: Place a fresh red bell pepper on the stovetop flame and allow the skin to char.
- Using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
- Remove from bowl, peel and discard the skin. Then remove the stem and the seeds and also discard.
- Utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
- Add water as needed to thin to a sauce consistency. Pour into a ramekin or small bowl.
- Frying:If you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
- Remove purses from refridgerator and place in saute' or fry pan.,.
- Fry for 3 minutes or until golden brown. (Note: Oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. If it's not, remove and wait a few moments.
- In a deeper fryer, the purses will float to the surface when they are done.
- Remove from oil using a slotted spoon. Allow to drain on a paper towel linede plate.
- Serve with sauce and enjoy!
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Reviews
-
Made for PAC 2011. A very nice little appetizer. I actually made them to go along side a bowl of soup for lunch. They were very tasty.<br/><br/>My only note, it to make sure to add the pancetta after it is cooled and the cheese works better room temperature to combine it. <br/>A very nice recipe.
RECIPE SUBMITTED BY
Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food.
Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry.
Pet Peeves: Restaurants who aren't passionate about food and good service.
You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with
I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon!
Contact me at www.MySpace.com/ChefBeorn or 909.236.COOK
