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The Ragù alla Bolognese recipe from the Accademia Italiana Della Cucina calls for 150g fresh pork pancetta to 400g minced beef. This sounds like a LOT of salt. Am I misunderstanding the ingredient?
Does "fresh pancetta" mean something different in Italy?
- Thread starter Arterion
- Start date
I was more thinking from a flavour perspective, would the finished product not be super salty if I was using, say, the diced pancetta which you get in UK supermarkets? Hence why I was wondering if they're talking about a different product to what I think.