Rutabaga and pancetta with lemon, anchovy, and capers from Bäco: Vivid Recipes from the Heart of Los Angeles (page 190) by Josef Centeno and Betty Hallock

  • rutabagas
  • scallions
  • capers
  • lemons
  • pancetta
  • parsley
  • dried red pepper flakes
  • avocado oil
  • white anchovies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on January 30, 2018

    This was really delicious! Made it tonight as a filling for soft tacos, and it was a big hit. Haven’t cooked with rutabagas before, and we really enjoyed them. Lots of bright, fresh flavor with the delicious, lemony herb dressing, and of course you can’t go wrong with pancetta. Great recipe.

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