Lambcetta, Fennel, Carrots, Westvleteren

14 Feb

A low-key Feb 14th– catching up at home after a few whirlwind weeks, and making a quick and tasty hash starting from a homemade “lambcetta” (like pancetta, but lamb, air-cured with salt) given to me by a friend who’s been going all-out on the butchering and meat-preserving front recently.

It was delicious sliced thin on its own, and I don’t think it would kill me. But to make it last, I just used a bit of it, minced up and fried with minced shallots, and then coarser-cut onions, fennel (yes, I’m an addict), and carrots.

Plus a Westvleteren 8 shipped from Belgium that I’d been saving for a special occasion.

One Response to “Lambcetta, Fennel, Carrots, Westvleteren”

Trackbacks/Pingbacks

  1. Lentil Soup, Radishes, Anise « The Robot Must Eat - February 21, 2012

    […] to the last lentil soup: I sauteed some home-cured-by-a-friend and deliciously fatty/salty lambcetta, shallots, celery, carrots, and onions. Then I sweated a pound of lentils with it over medium heat […]

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