French Market Recipe 2024 20
Porcinis et pancetta
Ingredients for 4 servings:
- 4 Porcinis (cepes) medium to large size
- 1 packet Pancetta from the French Market shop
- 2 cloves garlic
- 4 Rosemary sprigs
- 4 tablespoons French salted butter from the French Market shop
- Salt and pepper to taste
- 1 lemon
Directions
- Brush off any dirt from the cap and stem
- Trim the heel and lightly pare any thick skin off the stem
- Slice the caps and stems into really thick wedges
- Slice the garlic thinly
- Stick a few pieces of garlic into each piece of mushroom
- Lay a sprig of rosemary on top of the mushroom wedge
- Wrap each piece of mushroom in Pancetta
- Melt the butter in a pan
- Fry the pancetta wraps until crisp and mushroom is cooked
- Place portions on individual plates and drizzle butter over the top
- Serve with some crusty bread to mop up the melted butter
Pair with a glass of Pinot Noir grown in the Ardeche and produced by Louis Latour available from our shop or online at www.frenchmarket.co.za.
Bon Appétit!