Now that the Olympics are over, Oyama again has guanciale. I picked some up to cook while on Bowen.
The "traditional" recipes for guanciale are all pasta dishes (Bucatini alla Amatriciana, Spaghetti alla Gricia, Spaghetti alla Carbonara - here are recipes for all three plus instructions on how to cure your own guanciale).
Here are some non-traditional recipes I found online:
- Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes - I have my own bacon + mustard recipe for brussels sprouts, so I know this would be yummy
- Whole-wheat pasta with cabbage, mushrooms, and caraway seeds - I'm not a fan of caraway seeds, but I can see how the whole wheat pasta would mesh with the smokiness of the pork
- Tiny potato dumplings with Tomato Onion Guanciale sauce - pretty similar to the pasta sauces, but done with potato dumplings aka gnochetti instead. Mashed potatoes with caramelized onions and guanciale would also be stellar, I think …
- Seattle Shellfish Stew with Kale and Guanciale - there are a variety of recipes that mix mussels with guanciale. Lots of bacon + mussel recipes out there, so this makes sense. The kale has a bitterness to it that goes with the smokiness, which is what I'm hoping for with my recipe.
- Sautéed Ramps in Guanciale - I've never had ramps, which are a sort of scallion/leek/onion/garlic - but are apparently wild leeks
My recipe? I'm doing pasta with a bunch of Red Boar Kale.