Pancetta Purse With Roasted Red Bell Pepper Aioli Recipe

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Pancetta Purse With Roasted Red Bell Pepper Aioli
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Ingredients
8
Count
Nutrition
123
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. Reserve, covered.
  2. Carefully cut up pancetta into small morsels (pea-sized).
  3. In a saute' pan or small pot, cook the pieces until crispy. Remove using a slotted spoon and dispense on a paper towel covered plate.
  4. Add pancetta into cheese mixture and stir. Reserve. Note: The heat from the bacon may melt the cheese a little - that's okay.).
  5. Remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
  6. Next, scoop a heaping teaspoonful onto the center of each wrapper.
  7. Using a ramekin or small bowl. Fill with 2 oz of water.
  8. Dip a finger into the water and trace along the edge of each wrapper.
  9. Fold over the top half of the wrapper over the bottom half to form a rectangle,.
  10. Press and seal the seams with your fingers.
  11. While holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a money bag shape.
  12. Reserve in refridgerator while you prepare the sauce.
  13. For the sauce: Place a fresh red bell pepper on the stovetop flame and allow the skin to char.
  14. Using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
  15. Remove from bowl, peel and discard the skin. Then remove the stem and the seeds and also discard.
  16. Utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
  17. Add water as needed to thin to a sauce consistency. Pour into a ramekin or small bowl.
  18. Frying:If you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
  19. Remove purses from refridgerator and place in saute' or fry pan.,.
  20. Fry for 3 minutes or until golden brown. (Note: Oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. If it's not, remove and wait a few moments.
  21. In a deeper fryer, the purses will float to the surface when they are done.
  22. Remove from oil using a slotted spoon. Allow to drain on a paper towel linede plate.
  23. Serve with sauce and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.14 Kcal (516 kJ)
Calories from fat 79.22 Kcal
% Daily Value*
Total Fat 8.8g 14%
Cholesterol 17.83mg 6%
Sodium 285.83mg 12%
Potassium 56.01mg 1%
Total Carbs 7.31g 2%
Sugars 0.53g 2%
Dietary Fiber 0.3g 1%
Protein 3.73g 7%
Vitamin C 5.9mg 10%
Vitamin A 0.1mg 5%
Iron 2.9mg 16%
Calcium 47.4mg 5%
Amount Per 100 g
Calories 287.46 Kcal (1204 kJ)
Calories from fat 184.94 Kcal
% Daily Value*
Total Fat 20.55g 14%
Cholesterol 41.63mg 6%
Sodium 667.25mg 12%
Potassium 130.75mg 1%
Total Carbs 17.07g 2%
Sugars 1.25g 2%
Dietary Fiber 0.7g 1%
Protein 8.7g 7%
Vitamin C 13.8mg 10%
Vitamin A 0.3mg 5%
Iron 6.7mg 16%
Calcium 110.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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