Pancetta - Makes more than a terrific sandwich or a Carbonara pasta!

Pancetta is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked, like the American cousin, bacon, is. Excellent as is..., in a bread roll still warm from the bakery, it is a very common ingredient in many, many Italian dishes

Today I used it to make my Rosemary and Pancetta Shrimp, wrapped in Puff Pastry. They can be a nice buffet finger-food item, an appetizer, or even do as an entrée, simply paired with a fresh salad!

p.s.: The picture of Pancetta was recently taken at Eataly Milan by my friend Silvia Negrotti