GLAZED CARROTS WITH GUANCIALE

Glazed Carrots with Guanciale image

Provided by Zakary Pelaccio

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pound young carrots, i.e., ones that don't need peeling
4 ounces guanciale, or high-quality bacon
2 tablespoons unsalted butter
1/4 cup maple syrup
Sea salt and black pepper to taste
Red sorrel, for garnish (optional)

Steps:

Carrots, part 1: Gently clean the carrots under running water with a clean scrubby pad. Trim where the stalk meets the carrot, scraping away any grit with a small knife. Set aside.
Guanciale: Cut the guanciale into matchsticks or cubes. Place in a skillet, and set it over medium heat. Sauté guanciale until crispy and fat has rendered, 5 minutes. Transfer meat to a paper towels to drain, and pour rendered fat into a bowl. Deglaze the pan with a few tablespoons of water, using a small spatula to scrape up the brown bits on the bottom.
Carrots, part 2: Add butter, carrots (in an even layer), and maple syrup to the pan. Season with a pinch of salt, then add enough water to fill the skillet halfway. Bring to a simmer and cook 3-5 minutes to reduce the liquid. Carrots are done when you can pierce them with a knife and meet just a little resistance. (If they're not quite done, add a bit more water, about ¼ cup, simmer several minutes, and check again.)
When the liquid has reduced to a syrupy consistency and the carrots are cooked, taste for seasoning-but don't add salt. Instead, stir in 1-2 tablespoons of guanciale fat: the more, the saltier. (If this "breaks" the sauce-i.e.,the fat separates from the liquid-stir in a few tablespoons of water to bring it back together.) Mix in ¾ of the guanciale.
Assembly: Spoon carrots with sauce onto a serving platter. Garnish with red sorrel and remaining guanciale. Serve.