3 stuffed panteta recipes that will conquer you

Are you looking for a well-succulent flesh to compose your table? The stuffed panteta can be a great choice! The crispy cone and soft meat already guarantee a taste of success, but the filling helps to close with the plate with a golden key. Below, check out several options for experiencing.

1. Panteta stuffed with sausage


  • 4 kg of panceta
  • 800 g of skinless sausage
  • salt
  • Lemon
  • Chopped onion
  • Olive oil
  • Biju
  • Dehydrated vinaigrette
  • Thin herbs
  • Garlic
  • pepperoni pepper

Method of preparation

  1. Make small cuts in the skin of the panteta with a knife. Season with salt and lemon;
  2. Cut the panteta in rectangular format and wrap it to see if there are tips and, case on, cut them so that the meat is straight. Reserve;
  3. Sleep onion with olive oil in a pan. Then add the sausage and sauté a little;
  4. Add the biju flour and let gold lightly. Reserve;
  5. Mix dehydrated vinaigrette, thin herbs, olive oil, garlic, salt and calabresa pepper;
  6. Spread a layer of the combination above over the meat;
  7. Cover 2/3 of the meat with the sausage farofa and then wrap the panceta as a rocambole;
  8. Use a string to tie the meat so that it does not open;
  9. Wrap the panket on paper-aluminum, place it on a skewer and take to the barbecue;
  10. Let the meat bake for 4 hours on paper-aluminum and 40 minutes on the coal.

2. Panteta stuffed with sausage and cheese


  • 3 kg of panceta
  • 2 chopped onions
  • 2 kneaded garlic heads
  • 8 guts of sausage without gut
  • 100 g of chopped olives
  • 400 g of sliced provolone
  • pepperoni pepper
  • Nutmeg
  • Fennel
  • Spicy paprika
  • salt
  • Bay leaves
  • Rosemary

Method of preparation

  1. Let the panteta with the skin facing down;
  2. Mix the calabrian pepper, the nutmeg, the fennel, the spicy paprika and the salt. Pass on the meat;
  3. Spread over the pancet the onion, the crumpled garlic, sausage, olives, provolone, bay leaves and rosemary;
  4. Wrap the meat carefully, leaving the skin up. Close with string and wrap paper-aluminum on meat;
  5. Bake at 200ºC for 2 hours with paper-aluminum and another 30 minutes without.

3. Panteta stuffed crisp


3.5 kg of panceta

2 tablespoons of salt

1 crumpled garlic head

1 chopped onion

2 tablespoons of chimichurri

100 ml of olive oil

3 carrots on strips

300 g of pod

2 tablespoons of colorau

Black pepper

Hot oil

Method of preparation

Make cuts in vertical and horizontal strips on the meat, forming squares and avoiding the skin;

Cover with salt, garlic, onion, chimichurri, a little olive oil and pepper;

Then add the carrot and pod towards the length, leaving four fingers of the edges of the free meat;

Fold the flesh by joining the narrower sides. Tie with strings;
Cover the meat with olive oil and colorau;

If necessary, cut the meat in half so that it fits in a form;

Wrap the panket with paper-aluminum;

Bake for 2h20 with paper-aluminum and 20 minutes without;

Throw hot oil carefully on the skin of the panteta and pass a torch.

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