PANCETTA- AND SESAME-COATED TURNIPS
Crunchy, salty, and fried. Who knew turnips could taste this good? These can be fun appetizers or the perfect side for sesame-oil-seared black cod with a rice-vinegar soy glaze.
Provided by Dan Barber
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining pancetta slices and turnip wedges.
- Line rimmed baking sheet with waxed paper. Whisk egg in medium bowl to blend and place sesame seeds in another medium bowl. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, turning to coat generously on all sides. Place on prepared baking sheet. DO AHEAD: Turnips can be prepared 2 hours ahead. Cover and keep chilled.
- Preheat oven to 350°F. Pour enough vegetable oil into heavy medium saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy). Transfer turnips to paper towels to drain. Arrange turnips on rimmed baking sheet and bake just until turnips are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper.
SWISS CHARD WITH PANCETTA & BABY TURNIPS
Steps:
- Bring a medium pot of super-salty water to a boil. How do you know if it's super-salty? TASTE IT! Toss in the baby turnips, let the water come back to a boil, and cook until fork-tender, 8 to 10 minutes. Drain the turnips and let cool.
- When the turnips are cool enough to handle, use a clean kitchen towel to rub the skin off. Cut into quarters and reserve.
- Coat a large sauté pan lightly with olive oil, add the pancetta, garlic, and red pepper, and bring to medium-high heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it-it has fulfilled its garlic destiny!
- When the pancetta becomes brown and crispy, add the turnips, chard stems, and stock and cook until the stock has mostly evaporated, 4 to 5 minutes.
- Add the chard leaves and sauté until just wilted. Taste and adjust the seasoning as needed.
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