Where to buy pancetta in nyc

Enter your name and email and we'll email you when it's back in stock. Click here to log in now Your Name. Your Email. Contact Us. If you click here to log in , the fields below will automatically be populated with your account's information. First Name. Last Name. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper.

Serve immediately. Duck Leg Confit Potstickers. These are seriously decadent potstickers. I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for; otherwise, substitute chicken stock and peanut oil or whatever you have on hand.

Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown. Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet. Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl.

Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper; wet half of the edge with water and seal, pinching and pleating one side. If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates.

While potstickers are cooking, make a dipping sauce by combining the reduced duck stock with soy sauce, then adding a little rice vinegar, brown sugar if the duck stock isn't sweet enough , and sesame oil. Serve potstickers immediately when done. Recently Browsing 0 members No registered users viewing this page. Sign In Sign Up. Other Steaks. Wagyu Skirt Steak This cut is the traditional choice for fajitas and a wonderful cut for a myriad of steak salads. Digital Instant-Read Thermometer This thermometer features a 4.

Maldon Sea Salt Time-honored, salt-making traditions are used to extract fine pyramid-shaped crystals of pure, all-natural Maldon sea salt on the banks of the River Blackwater in Essex, England.

Wagyu Aged Porterhouse Steak Impressive is the first word that comes to mind when considering a Porterhouse steak. Beef recipes. To my mind, Vincent's is the best of the bunch. Their fresh sausages are excellent, especially the lamb, but it's their house cotechino , a cured spiced mix of belly, snout, and cheek meat that keeps me coming back. Traditionally prepared with lentils for New Year's Day, it can be found there during and around major holidays.

Though these shops are deeply rooted in the neighborhood's historically Italian community—Vincent's was established in the early s as a purveyor of salt cod—the butchers behind the counter are more likely to be from Latin America or Albania. To our delight and mutual benefit, sausages from their home countries have slowly started to show up in the glass cases.

You can now find Mexican-style chorizo and carne enchilada! The former is a dried sausage from Albania, flavored with "with tons of onions" and related to suxhuk. You can also find qebaba and suxhux at Lydig Avenue's European Meat Market, where they load it up with Vegeta's dodatak jelim seasoning.

Calabria Pork Store. Calandra is the neighborhood's only dedicated formaggio, though Tino's, Mike's, Casa della Mozarella, and Teitel Brothers, among others, offer more limited, and less inspired, selections.

Even the pork-centric Calabria sells chili-rubbed Calabrese table cheese. But at Calandra you'll find imported goodies like Canastrato Siciliano, super sharp, black pepper laced pecorino pepato, and a litany of Parmigiano-Reggiano. King among them is the two-year Parmigiano they import and then age for an additional two years. That's just the tip of the imported cheese wheel. Make sure to stop by Calandra during the holidays when you'll find surprises like Italian sheep's milk ricotta and imported burrata.

When it comes to homemade cheese, just about everyone is in on the mozzarella game. It's hard to turn a corner and find someone stretching curds as they do at Joe's, Tino's, Greco's, Calandra, Calabria Pork Store, and the deservedly revered Casa della Mozarella.

First the bad news. Everyone on Arthur Avenue uses Polly-o curds rather than making their own. A reprieve: call Calandra a day in advance and they'll make some for you with fresh curds. That in mind, the folks at Casa work some kind of magic with their homemade stuff, the kind of cheese that reminds you why Italians call it "fior di latte," flower of the milk.

Some go so far as to call Casa's mozzarella which comes salted, unsalted, smoked, or smoked and rolled with prosciutto the best in the city. I'll simply say that the bocconcini, bite-sized nubs of mozz, are one of my favorite snacks in the Bronx. But mozzarella isn't everything here. Casa also produces provolone and scamorza, as does Greco's, which offers a fascinating cheese called burrino also known as mantega : a sphere of provolone stuffed with butter.

As for Calandra, your best bet is to skip the mozzarella altogether in favor of their burrino, caciocavallo, and pillowy ricotta. And don't forget Joe's Italian Deli for a dense ricotta perfect for cheesecake, fine burrata, and trecia, a form of dried mozzarella. Calandra's Cheese. I prefer Randazzo's to Consenza's for both the selection of fish and kind service. For lovers of Italian seafood, shopping at Randazzo's is like the entering the Discovery Zone.

The line cook friend who introduced me to Randazzo's still stops by even though he no longer lives in the borough. That means everything from California sea urchin when in season to alligator meat. Also look for Scorfano, a toothy cousin of the monkfish; triglia, a red snapper-like fish with small bones; the famously delicious clams known as vongole; tiny shimmering merluzzo, the Italian white fish; and several types of anchovies. Expect langoustine and jumbo shrimp from the Adriatic as well.

They make nothing but fresh pasta here, including ravioli, manicotti, and egg noodles, cut to order according to your specifications.