Source: National Mango Board
Charcuterie continues to trend on menus, especially as a shared platter for the table. Chef-baker Jim Lahey layers leftovers on his award-winning bread. Here, the Ataulfo mango, a particularly sweet variety, pairs with salty pancetta for a well-balanced combination. To add another handcrafted touch, cure the meat in-house; it’s a cost-effective way to use the whole animal.
6 pancetta slices, thinly sliced
Stecca, stirato or crusty French bread, cut in two and split
2 1/2 oz. mango, thinly sliced
2 pinches hot red chili powder
4 large fresh basil leaves
- Preheat oven to 400°F; lay pancetta slices in a single layer on nonstick baking sheet. Roast until slices are crisped and fat is melted, about 12 to 16 minutes. Remove from oven and cool on rack, slightly elevating pan to drain fat.
- Layer each sandwich with half the pancetta and mango. Finish with a sprinkle of chili powder and basil leaves. Serve immediately.