IT'S THE WEEKEND: Food and drink - Spring recipes to freshen your palate

IT'S THE WEEKEND: Food and drink - Spring recipes to freshen your palate

British Asparagus, Pancetta and Lemon Linguine www.british-asparagus.co.uk

Pink Lady Apple, Gorgonzola and Pancetta BruschettaRecipe by www.pinkladyapples.co.uk

Shallot Soup with Watercress Pesto www.UKshallot.com

First published in News

Pink Lady apple, gorgonzola and pancetta bruschetta

Recipe by www.pinkladyapples.co.uk

This makes the perfect lazy Sunday brunch, just oozing with flavour.

If you want you can use smoked streaky bacon instead of pancetta.

Serves two

Preparation time: five minutes

Cooking time: 10 minutes

Ingredients:

4 thin slices of smoked pancetta

2 thick slices of ciabatta or rustic bread

1 tbsp olive oil

15g unsalted butter

1 Pink Lady apple, cored and thickly sliced

50g gorgonzola, sliced

a few wild rocket leaves

Method:

Heat a non-stick frying pan until hot and cook the pancetta slices for one to two minutes until golden and crispy, turning halfway. Set aside on a sheet of kitchen paper. Then break into large pieces.

Add the ciabatta slices to the pancetta pan and toast for one to two minutes, turning halfway until lightly toasted and the pancetta juices have been absorbed. Remove and set aside.

Allow the pan to cool down, slightly off the heat. Then return to the heat and add the olive oil and butter.

Gently heat until melted and then cook the Pink Lady slices for three to four minutes, gently turning until lightly golden.

To serve, top each ciabatta slice with the cooked Pink Lady apple, sliced Gorgonzola and rocket. Top each with the pancetta pieces and serve immediately.

British asparagus, pancetta and lemon linguine

Recipe by www.british-asparagus.co.uk

Serves four

Preparation time: 10 minutes

Cooking time: 35 minutes

Ingredients:

250g pancetta cubetti

1 bundle (approx. 250g) British asparagus, cut into small pieces on an angle

350g dried linguine

200ml double cream

200ml half fat crème fraiche

2 large free-range egg yolks

35g Parmesan cheese, holding some back to grate on top

zest of 1 unwaxed lemon

sea salt and freshly ground black pepper

Ingredients:

Heat a medium sized frying pan on the hob and add the pancetta. You will not need oil in the pan as the pancetta will have enough fat in it to cook in.

Fry the pancetta for four to five minutes on a medium heat until they have become golden and crisp.

Add the British asparagus to the pan and fry for two minutes or until it has begun to soften.

Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet, but cook it for a minute or two less so it’s a little underdone.

Meanwhile mix together the double cream, crème fraiche, egg yolks, Parmesan, lemon zest, salt and pepper.

Drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce and the pancetta and British asparagus mixture.

Toss the pasta in the sauce, giving it all a good mix round. Serve with a good grating of parmesan and black pepper.

Comments

Comments are closed on this article.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree