Take Five Cichetti Culinary Studio - 11/19/2012

2:06 PM, Nov 19, 2012   |    comments
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Pancetta and Caramelized Onion Hash Jill Hansen
Number of Servings: 4 small or 2 large Cichetti

I love breakfast and I love corned beef hash. This is my Italian version of the perfect breakfast. Sticky, semi-sweet, and creamy. If you know you are going to make this ahead of time, caramelize your onions a day ahead, put them in your homemade chicken stock, and refrigerate till morning. In this way, your breakfast will come that much quicker!

Ingredient Amounts: Ingredients:

1 Lg. Yellow potato, peeled and small
1 Thick cut slice Good quality pancetta, small diced
3 T. Olive Oil, divided
1 Lg. Sweet Onion, cut in half, and thinly
TT Freshly ground black pepper
1 T. Unsalted butter
½ C. Homemade chicken stock
2 tsp. Balsamic vinegar
1 Lg. Farm fresh egg
For garnish Finely chopped chives or Italian


1. To caramelize the onion: Add 2 T. olive oil to a non-stick pan. Heat to shimmering but not smoking. Add the thinly sliced onion and sprinkle generously with sea salt. Continue to simmer on med- high heat until good and brown and sweet. Remove from the pan and set aside, leaving the oil in the pan.
2. Add the diced pancetta to the pan and cook until semi-crispy. Remove from the pan and set aside, separate from the onion.
3. Raise the heat a little and add the diced potatoes to the same pan, adding more olive oil if necessary. Quickly sear until golden brown and a nice crust has formed, then turn the heat back down and cook until just beginning to soften, but is still a little firm.
4. Add 1 T. butter and simmer for 1 minute, then add half the caramelized onion, (reserving the rest for later use), and chicken stock. Stir and simmer until most of the liquid has evaporated, and it is creamy and brown.
5. Add the Pancetta, ground pepper and Balsamic Vinegar. Continue to stir and simmer for about 2 minutes. Divide equally among the plates.
6. Quickly add the eggs to the pan, heat until set, then steam by adding a little water and immediately covering the pan. Steam just until the white has set.
7. Serve by placing the egg on top of the hash and garnish with finely diced chives or Italian parsley.

The Perfect Thanks Giving Morning (after) Breakfast
Jill Hansen, Cichetti Culinary Studio

Breakfast is arguably one of the most comforting meals of the day, especially at times when the whole family is together. The following recipe is an adaptation of the Corned Beef Balsamic hash made from the leftovers of St. Pat's days' "boiled dinner.
This one is made to feed loads of people, throughout the morning as they make it down the stairs and out of bed, utilizes leftovers and fills you up for most of the day. The Turkey can be substituted for ham cubes at Christmas time. Of course you will have to adjust the numbers to fit your family. You can figure 1 large potato for 2 people and 2 eggs per person. Another great addition is chopped baby spinach and grated cheese. The spinach can be added to the eggs, and the cheese sprinkled on top just before placing in the oven.
The Perfect Breakfast!

Turkey Hash Fritatta
Number of Servings: 4

Ingredient Amounts: Ingredients:

8 Lg. Eggs
¼ C. Milk
1 T. Butter
4 Lg. Yukon Gold or Yellow Potatoes
1 C. Diced Leftover Turkey, preferably
Dark and White meat mixed
½ C. Turkey sausage, cooked and crumbled
1 Sweet onion, medium dice
2 tsp. Balsamic vinegar
¼ C. Chicken stock or water (to deglaze)
2 strips Bacon, diced into strips
Fresh flat leaf parsley and chives (opt.)
To taste Sea Salt and freshly ground pepper

Procedure: Preheat oven to 375 degrees or Broil

1. With a fork, mix the milk into the eggs.
2. Heat a large cast iron pan over medium high heat with a little oil and add the bacon pieces. When almost crispy, remove from the pan and set aside. Remove all but 1 T. of the fat. Add the butter and diced onion. You can add the potatoes here if you have diced them. Sauté the onion and potato briefly. Add the Balsamic vinegar, and simmer for 1 minute until the onions are nicely caramelized. Sprinkle with sea salt. Add stock or water if it starts to stick and let reduce.
3. Pour the egg mixture over the top and sprinkle around the bacon, sausage, turkey and cheese. Simmer until it starts to cook around the edges. Place in the pre-heated oven until the eggs are set. Top with the freshly chopped herbs.
4. Cut into wedges and serve. I will very often top with fresh arugula and halved cherry tomatoes for a complete meal any time of day.

702 Holton Rd.
North Muskegon, MI 49445
(231) 855-4118

Sunday and Monday Closed
Tuesday and Wednesday 10:00-5:30 Closed 12-1 for Lunchtime Classes
Thursday and Friday 10:00-5:00 Evening Classes


Courtesy: Cichetti Culinary Studio & Kitchen Boutique

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