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.
Preparation time: five minutes
Cooking time: 10 minutes
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
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
Preparation time: 10 minutes
Cooking time: 35 minutes
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
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.