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Crispy Pancetta & Pesto Dumplings

Recipe From our Recipe Blogger Friend The Beard & The Baker
  • 1 bag dumplings
  • 6 oz pancetta, thinly sliced or diced
  • 1 Tablespoon butter
  • 4 garlic cloves
  • 1 teaspoon coarse sea salt
  • 3 oz fresh spinach leaves
  • 2 Tablespoons slivered and blanched almonds
  • 2 oz Pecorino cheese
  • 1/2 cup olive oil
  • Prepare your pesto by using a mortar and pestle. First combine the garlic and sea salt and grind to a paste. Then, add the spinach leaves, a few at a time, and grind using a circular motion until all the leaves have been crushed into small bits. Add slivered almonds and gently crush while working into a paste with the spinach and garlic. Next, add the grated Pecorino cheese and continue to grind into a paste. Finally, slowly drizzle in olive oil and work into the pesto with a spoon until it’s fully combined. Set pesto aside or in fridge while you prepare dumplings.
  • Cook dumplings according to package instructions in boiling water on the stove. Drain and set aside.
  • While dumplings are cooking, prepare crispy pancetta. Chop sliced pancetta and add to a nonstick pan then cook over medium heat for 4-5 minutes or until crispy. Remove from heat and set aside.
  • Add butter to non-stick pan and melt over medium heat. Add cooked dumplings and heat in pan for 2-3 minutes until they get some color. Remove from pan and set aside.
  • Place dumplings in serving bowl, add 1-2 Tablespoons of pesto and combine until mixed. Top with crispy pancetta and additional cheese, if desired!