RECIPE # 5047 - SWEET CORN, PANCETTA & CARMELIZED ONIONS - Aug. - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5047 - SWEET CORN, PANCETTA & CARMELIZED ONIONS - Aug. 1, 2013

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HOSS FUENTES / THE PALM

2 tbsp blended oil

4 Tbsp pancetta diced & cooked

6 cloves garlic, crushed

2 tsp unsalted butter

½ cup caramelized pearl onions (instructions below)**

1 ½ cup fresh sweet corn, removed from cob & blanched

kosher salt and black pepper to taste

2 tsp granulated sugar

1 tsp fresh thyme, minced

6‐7 pieces Italian parsley leaves – rough chopped

Pinch – Micro Greens



**Caramelized Pearl Onions

Blended Oil, Whole Butter, Kosher Salt, Chicken Stock (heated)



Procedure:

Caramelized onions ‐

Toss onions and butter in saucepan over medium heat; continue to toss throughout, season

with salt, drain excess oil and deglaze with chicken stock until onions are fully caramelized.

once caramelized, drain excess liquid, and cool the onions.



For the Corn ‐

‐ heat oil in sauté pan over a medium heat

‐ add the pancetta and cook until begins to brown

‐ add garlic and cook until brown and drain excess oil

‐ add whole butter and the caramelized pearl onions, toss well

‐ add corn and toss.

‐ season with salt and black pepper (mill) and fresh thyme

‐ sauté until hot all the way thru and drain any excess liquid

‐ add Italian parsley leaves and toss

‐ add to dish and garnish with the micro greens

Serves four.

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