Best Pancetta And Sesame Coated Turnips Recipes

Pancetta- and Sesame-Coated Turnips image

Provided by Dan Barber

Yield Makes 4 servings

Number Of Ingredients 5

16 very thin pancetta slices (Italian bacon; about one 3-ounce package)
2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges
1 large egg
1 1/2 cups sesame seeds (about 71/2 ounces)
Vegetable oil (for deep-frying)

Steps:

Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining pancetta slices and turnip wedges.
Line rimmed baking sheet with waxed paper. Whisk egg in medium bowl to blend and place sesame seeds in another medium bowl. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, turning to coat generously on all sides. Place on prepared baking sheet. DO AHEAD: Turnips can be prepared 2 hours ahead. Cover and keep chilled.
Preheat oven to 350°F. Pour enough vegetable oil into heavy medium saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy). Transfer turnips to paper towels to drain. Arrange turnips on rimmed baking sheet and bake just until turnips are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper.

Sesame-Coated Pancetta-Wrapped Asparagus image

Provided by Martha Stewart

Number Of Ingredients 7

1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup sesame seeds
12 asparagus spears, trimmed to 4 inches
6 very thin slices pancetta, halved
2 cups vegetable oil
Sea salt (or coarse salt)

Steps:

Put flour, eggs, and sesame seeds in 3 shallow dishes. Wrap each asparagus spear with pancetta, leaving tip exposed.
Heat oil in a medium straight-sided skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
Dredge spears in flour, shaking off excess. Dip pancetta portion in egg; coat with sesame seeds. Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Season with salt. Thread spears lengthwise onto skewers, if desired.