Pancetta Reduction

Name: Pancetta Reduction
Ingredients: 1/4 cup unsalted butter (such as Kerrygold(R), divided; 8 ounces pancetta bacon, diced; 1 small sweet onion, diced; 4 cloves garlic, minced; 1 pinch salt; 1 (3 ounce) can tomato paste; 2 teaspoons dried oregano; 1 teaspoon ground turmeric; 1 teaspoon curry powder; 1 teaspoon herbes de Provence; 1 teaspoon ground black pepper; 2 cups Merlot wine

12 ingredients

4 steps

Ingredients

1/4 cup unsalted butter (such as Kerrygold(R), divided
8 ounces pancetta bacon, diced
1 small sweet onion, diced
4 cloves garlic, minced
1 pinch salt
1 (3 ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon herbes de Provence
1 teaspoon ground black pepper
2 cups Merlot wine

Directions

1

Melt 1 tablespoon butter in a skillet over medium heat. Cook and stir pancetta in melted butter until crisp, 7 to 10 minutes. Remove pancetta with a slotted spoon to a plate lined with paper towel to drain.
2

Stir onion and garlic into the pancetta drippings in the skillet; season with salt. Cook and stir until onion is tender, about 5 minutes. Stir tomato paste with the onion mixture until smooth; season with oregano, turmeric, curry powder, herbes de Provence, and black pepper.
3

Pour Merlot wine over the mixture and stir; bring to a full simmer and cook, stirring frequently, until the volume of the liquid is reduced by half, about 10 minutes. Melt remaining butter into the sauce; stir.
4

Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.