I have a question about the ingredient "pancetta rashers, sliced into ribbons" on the recipe "Terence Hill's Beans" from Marie Viljoen.
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Miranda is a contributor at Food52.
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Rashers is the British word for slices . . . so I would take slices of pancetta (may have to unroll them) and cut into long julienne to make ribbons.
pierino is a trusted source on General Cooking and Tough Love.
I agree with usuba dashi's comment and advice on technique. These days you can buy a whole rolled up hunk of pancetta or a thick slice as opposed to just those packets of ultra thin things.
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