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Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes
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Preheat the oven to 400°F. Lay the pancetta slices in a single layer on a nonstick or parchment paper-lined baking sheet. Roast until the slices are crisped and the fat is melted, 12 to 16 minutes, depending on how fatty the meat is. Remove from the oven and let cool on a rack, with one end of the pan slightly elevated so the fat drains to the other end. Layer each sandwich with half of the pancetta and sliced mango. Finish with a light sprinkle of chile powder and the basil leaves. Serve immediately.