This sauce is commonly used in England, in many European cities and the in the States… It goes wonderfully with pancetta and potatoes!
For the sauce
- Peel the apples and remove the seeds. Cut into1 ½ cm cubes.
- Place in a pot and add the remaining ingredients.
- Cover the pot with plastic wrap. Place over very low heat and cook until the apples soften. Give the pot a stir, every so often, so that the apples don’t stick to the bottom. Don’t allow the apples to brown at all.
- About 15-20 minutes later, the apples should be soft. Transfer to a sieve. Use a spatula to pass the apples through the sieve. They should be soft and white without having acquired any extra color from cooking.
For the pancetta
- To make the marinade, beat the coarse salt, brown sugar, some star anise, pepper, thyme, rosemary and the rind of 1 lemon in a food processor.
- Cut the pancetta into slices that are as thick as the width of your finger.
- In an ovenproof baking dish, spread half of the marinade on the bottom.
- Add the pancetta slices in one layer over it, cover with the remaining marinade and press down gently with your hands.
- Refrigerate for 20-30 minutes.
- Then, transfer the pancetta to a bowl full of water and wash off the marinade completely.
- Place them on some paper towels and cover with more paper towels so all of the moisture is soaked up.
- Add the olive oil and toss to coat.
- Place a grill pan or a baking pan over high heat and let it get very hot.
- Add the pancetta and cook for 3-4 minutes.
- Serve the pancetta with apple sauce and fresh rocket leaves.