| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion, dairy | ||
| Portions: | 32.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 2.26.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Pancetta, sliced on #3, then minced | 1 | |
| Garlic, minced | 1.00 | |
| Cippollini, peeled, small dice | 1 | 8.00 |
| Apples, peeled and cored, small dice | 1 | 8.00 |
| Orange juice | 4.00 | |
| Panko | 4.00 | |
| Parsley, chopped | 0.50 | |
| Parmesan cheese | 2.50 |
Carefully measure and prepare all ingredients. Place the pancetta into a suitable pot, and cook over medium heat, covered, until rendered. Uncover, increase heat to high, and add garlic. Stir and cook for aroma. Add cippolini onions, stir and cover. Cook until softened, then add apples. stir, and cover. Cook until apples are soft but not mushy, then remove from the heat and cool. Stir in remaining ingredients, and season to taste.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.