Pancetta Poutine with Cheese Curds & Homemade Gravy
Curly Leaf Salad & Mustard-Cider Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
Presenting poutine alla Italiana. Québec comfort food goes cosmopolitan with salt-cured pork belly. Cook the nibs of pancetta until they’re crisped, and use the drippings to start your gravy, along with butter and shallot. Simmered with demi-glace and whole-grain mustard, it’s soon ready to be released over squeaky cheese curds and fries hot from the oven. Up the elegance with a side salad of curly leaf lettuce and sharp radishes in a mustard and cider vinaigrette.
We will send you:
- 85g Pancetta
- 100g Radishes
- 450g Potatoes
- 1 Shallot (or onion)
- 1 Head of curly leaf lettuce
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 12g Chicken demi-glace
- 100g Cheese curds
- 12g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Slotted spoon
Total Fat
64 g
Saturated Fat
24 g
Sodium
2120 mg
Total Carb
56 g
Sugars
6 g
Protein
31 g
Fibre
7 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Cook the pancetta
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate, leaving any drippings in the pan. Keep warm and reserve the pan.
Mise en place
Meanwhile, halve, peel and mince the shallot. Roughly chop the lettuce. Cut the radishes into ¼ inch wedges.
Make the gravy
In the reserved pan of drippings, heat 2 tbsp butter (double for 4 portions) on medium. Add ¾ of the shallot and sauté, 30 sec. to 1 min., until fragrant. Add the spices and sauté, 1 to 2 min., until a paste forms. Add the demi-glace, ½ the mustard and ¾ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 4 min., until thickened. If too thick, add water, 1 tbsp at a time, until you achieve your desired consistency.
Make the salad
In a large bowl, combine the vinegar, remaining mustard and shallot, and 3 tbsp oil (double for 4 portions). Add the lettuce, radishes and S&P; toss well.
Plate your dish
Divide the fries between your plates. Top with the cheese and pancetta. Spoon the gravy over. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
