French Market Recipe 2024 20 Porcinis et pancetta

Published on: 5 May 2024

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

  1. Brush off any dirt from the cap and stem
  2. Trim the heel and lightly pare any thick skin off the stem
  3. Slice the caps and stems into really thick wedges
  4. Slice the garlic thinly
  5. Stick a few pieces of garlic into each piece of mushroom
  6. Lay a sprig of rosemary on top of the mushroom wedge
  7. Wrap each piece of mushroom in Pancetta
  8. Melt the butter in a pan
  9. Fry the pancetta wraps until crisp and mushroom is cooked
  10. Place portions on individual plates and drizzle butter over the top
  11. 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! 

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