Shrimp with Pancetta and Cannellini Beans

The discovery that my local supermarket now carries pancetta already diced up sent me scouring my cooking files for recipes made with this tasty Italian bacon. Serve this one with plenty of crusty bread to sop up every bit of the delicious sauce.

SHRIMP with PANCETTA and CANNELLINI BEANS

4-5 Tbs. olive oil                                         6-8 fresh sage leaves, chopped
4 oz. chopped pancetta                              4-5 large garlic cloves, sliced
1-2 fat shallots, minced                              ½ cup dry white wine
1 lb. raw shrimp, peeled and deveined       2 Tbs. chopped fresh parsley
1 15-oz. can cannellini beans,                     Fresh ground pepper
     rinsed well and drained

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1. Heat 2 Tbs. of oil in a large skillet over low heat. Sauté pancetta slowly until fat is rendered and meat starts to brown. Raise heat to medium, add shallots, and sauté until golden, about five minutes. Fold sage and beans into bacon mixture and set aside until ready to serve.

2. Reheat beans over low heat. Heat garlic in remaining oil in large skillet over medium heat until garlic colors. Remove garlic and discard. Add shrimp to oil and sauté for 1 minute. Add wine, parsley, and a grind or two of pepper (salt if desired, keeping in mind that pancetta is fairly salty). Cook until shrimp are done, another 2-3 minutes.

3. Toss hot beans and shrimp together. Add more liquid if necessary. Serve at once with crusty bread and a salad, if desired. Serves 2-4 depending on side dishes. Don't be looking for leftovers!

Pork Marsala with Mushrooms and Sage

With our resident vegetarian absent, I decided to try this French-inspired meat dish for our writers' meeting last night. It was delicious—and I hope to obtain the recipe for the chocolate soufflés our paranormal romance writer made for dessert!

PORK MARSALA WITH MUSHROOMS AND SAGE

2 lbs. pork tenderloin
1 Tbs. rosemary or vegetable oil
4 Tbs. unsalted butter
2-3 shallots, minced
3-4 garlic cloves, minced
½ lb. sliced white mushrooms
2 Tbs. fresh sage, chopped
2 Tbs. flour
1 cup beef broth
1 cup chicken broth
1 cup Marsala wine
Salt and freshly ground black pepper

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1. Trim pork of fat and silverskin. Slice into 1½ inch pieces. Heat the oil in a nonstick frying pan and brown the pork quickly. Remove from pan.

2. Heat butter in pan. Add shallots and stir until soft, about 3 minutes. Add garlic and sage. Stir 1 minute. Add mushrooms and sauté until they start to color and give off their juices, about 6 minutes.

3. Add flour to mushrooms. Cook, stirring, 2 minutes. Stir in broths and wine. Bring to a boil.

4. Return pork to pan. Season to taste with salt and pepper. Reduce heat and simmer, covered, 45-50 minutes. Serves 4-6.