I have a question about the ingredient "pancetta rashers, sliced into ribbons" on the recipe "Terence Hill's Beans" from Marie Viljoen.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Miranda is a contributor at Food52.
Ooops! Looks like your question didn't make it - feel free to ask it in the comments!
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.
Gooey, chocolatey perfection.
Gooey, Chocolatey Brownie à la Mode
5-Ingredient, Unfussy Eggplant Parm
Go On, Spread Out
Smoky (Grilled!) Salsa
Your #1 Loves