Pancetta Purse With Roasted Red Bell Pepper Aioli
- Reviews 1
Ready In: 16 mins
Serves: 4-8
Yields: 8 Pancetta Purses
Ingredients
- 8 ounces wonton wrappers
- 4 ounces blue cheese
- 4 ounces cream cheese
- 4 ounces pancetta (Italian Bacon)
- 2 ounces water
- 1 red bell pepper
- 3 ounces mayonnaise
- vegetable oil (for frying)
Directions
- Using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. Reserve, covered.
- Carefully cut up pancetta into small morsels (pea-sized).
- In a saute' pan or small pot, cook the pieces until crispy. Remove using a slotted spoon and dispense on a paper towel covered plate.
- Add pancetta into cheese mixture and stir. Reserve. Note: The heat from the bacon may melt the cheese a little -- that's okay.).
- Remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
- Next, scoop a heaping teaspoonful onto the center of each wrapper.
- Using a ramekin or small bowl. Fill with 2 oz of water.
- Dip a finger into the water and trace along the edge of each wrapper.
- Fold over the top half of the wrapper over the bottom half to form a rectangle,.
- Press and seal the seams with your fingers.
- While holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a "money bag" shape.
- Reserve in refridgerator while you prepare the sauce.
- For the sauce: Place a fresh red bell pepper on the stovetop flame and allow the skin to char.
- Using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
- Remove from bowl, peel and discard the skin. Then remove the stem and the seeds and also discard.
- Utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
- Add water as needed to thin to a sauce consistency. Pour into a ramekin or small bowl.
- Frying:If you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
- Remove purses from refridgerator and place in saute' or fry pan.,.
- Fry for 3 minutes or until golden brown. (Note: Oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. If it's not, remove and wait a few moments.
- In a deeper fryer, the purses will float to the surface when they are done.
- Remove from oil using a slotted spoon. Allow to drain on a paper towel linede plate.
- Serve with sauce and enjoy!
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