Pancetta Purse With Roasted Red Bell Pepper Aioli

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• 8 ounces wonton wrappers
• 4 ounces blue cheese
• 4 ounces cream cheese
• 4 ounces pancetta (italian bacon)
• 2 ounces water
• 1 red bell pepper
• 3 ounces mayonnaise
• vegetable oil (for frying)

Recipe

• 1 using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. reserve, covered.
• 2 carefully cut up pancetta into small morsels (pea-sized).
• 3 in a saute' pan or small pot, cook the pieces until crispy. remove using a slotted spoon and dispense on a paper towel covered plate.
• 4 add pancetta into cheese mixture and stir. reserve. note: the heat from the bacon may melt the cheese a little -- that's okay.).
• 5 remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
• 6 next, scoop a heaping teaspoonful onto the center of each wrapper.
• 7 using a ramekin or small bowl. fill with 2 oz of water.
• 8 dip a finger into the water and trace along the edge of each wrapper.
• 9 fold over the top half of the wrapper over the bottom half to form a rectangle,.
• 10 press and seal the seams with your fingers.
• 11 while holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a "money bag" shape.
• 12 reserve in refridgerator while you prepare the sauce.
• 13 for the sauce: place a fresh red bell pepper on the stovetop flame and allow the skin to char.
• 14 using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
• 15 remove from bowl, peel and discard the skin. then remove the stem and the seeds and also discard.
• 16 utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
• 17 add water as needed to thin to a sauce consistency. pour into a ramekin or small bowl.
• 18 frying:if you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
• 19 remove purses from refridgerator and place in saute' or fry pan.,.
• 20 fry for 3 minutes or until golden brown. (note: oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. if it's not, remove and wait a few moments.
• 21 in a deeper fryer, the purses will float to the surface when they are done.
• 22 remove from oil using a slotted spoon. allow to drain on a paper towel linede plate.
• 23 serve with sauce and enjoy!