This recipe goes with Sweet Potato Soup with Pancetta-Rosemary Croutons
Oxmoor House MARCH 2010
1. Cook pancetta in a nonstick skillet over medium-low heat 4 minutes or until golden brown and crisp. Remove pancetta from skillet; drain. Cook bread cubes in drippings in pan, stirring frequently, 7 minutes or until golden and crisp. Stir in rosemary; cook 1 minute. Stir pancetta into bread cubes.
Go to full version of