Sunday, 22 January 2012


Last week we've been visiting some friends and they made us a beautiful dinner; I can say we've eaten much better there than in many fancy restaurants here in London! Silvia is a great cook and she made this interesting and very tasty starter that I've decided to reproduce (but hers was looking much better than mine!). I didn't have much much time for the decoration but with some pomegranate it could be a lot nicer. For the salad dressing I've used Balsamic vinegar but for this recipe it's better to use the white one, otherwise the salad gets a dark colour that is not nice to see. For a more delicate taste, you can use Parma ham instead of Pancetta.

Ingredients for 4:

4 (1,5 cm) goat cheese slices - I've used the Coeur de Lion one, bought in Waitrose
4 Pancetta slices
For the salad
100 g lambs lettuce
1 shallot
olive oil
white vinegar
salt and pepper

Chop the shallot using a food processor and add it to the salad dressing made with oil, vinegar, salt and pepper. Mix the salad with the dressing.

Lay the slices of Pancetta ( or Parma ham) onto a work surface and cut them in half.

Place pieces of the cheese into the centre of each half slice of Pancetta, then wrap it around the cheese.
Fry lightly the parcels in the pan with a little oil for about 2 minutes on each side.

Serve the cheese on a bed of lettuce and decorate with cranberries.

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