I’m working my way through some of my old favorite recipes to update them to our new ketogenic lifestyle! While this is one of our FAVORITE Barbera pairing recipes, it’s a pasta dish. I just wasn’t sure that I’d be able to make it work. But a flash of inspiration – and voila. I just deconstructed all the ingredients, then rebuilt them a bit differently. As good as, if not better than, the original – see the original recipe here.
Roasted Pancetta and Tomatoes
Serve with Morovino 2015 Barbera
This is a KETO Updated recipe! If you are Whole 30, Paleo or Keto, you can still enjoy this dish.
4 Roma Tomatoes halved lengthwise or 1 pint grape tomatoes
1/2 lb Pancetta (a slab, not sliced)
4 C. Arugula (4 big handfuls)
2 C. Spinach or Baby Kale
4 T Extra Virgin Olive Oil or Avocado Oil
2 Garlic Cloves, roughly chopped
Juice of 1/2 lemon
1/4 c. shredded or shaved Asiago
Preheat your oven to 425 degrees. Line a baking sheet with sides (sometimes called a jelly roll pan) with parchment paper. Cut the slab of pancetta into 1/2″ish cubes. Scatter the pancetta cubes on the jelly roll pan. Place the tomato halves, cut side up, among the pancetta cubes on the pan. Put into the oven for 30-35 minutes – stirring every 10 minutes or so to flip the pancetta cubes and the tomato pieces so they brown evenly. Be aware, this is going to smoke a bit.
Over medium heat, saute the onions in olive oil (or avocado oil) until translucent. Add the garlic and greens, and saute until limp. Add the lemon juice to the greens. Make a nice nest of the sauteed greens on your plate. Top with the pancetta and tomatoes. Add a big handful of the Asiago cheese over the top. Oh my. Very yummy. You hardly miss the pasta.