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Grissini with mushroom & crispy pancetta aperitivo mix

Ingredients

  • 200g grissini breadsticks
  • 300g Heritage mushrooms
  • 30g fresh goat’s cheese, shredded
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove
  • 3 tbsp dried marjoram
  • 225ml vegetable stock
  • 50g Heritage bacon
  • 4 tbsp capers, minced
  • 4 tbsp fresh mint, chopped

Method

  1. ​Give the mushrooms a quick clean using a damp paper towel and then mincing them in a food processor
  2. Heat the olive oil in a non-stick frying pan before adding the garlic clove. Let it fry for a couple of minutes and remove it when it turns golden
  3. Add the marjoram and the mushroom mix to the pan, cooking at medium heat for 7 minutes
  4. Add the stock halfway and continue to cook for a further 8 minutes
  5. Meanwhile, fry the bacon in a small frying pan over a medium heat, stirring for 10 minutes until lightly golden. Spoon out the bacon and set aside
  6. Blend the mushroom mix and goat’s cheese together in a food processor
  7. Off the heat, add the capers, mint and goat’s cheese to the pan. Sprinkle the crispy bacon cubes on top and serve warm or cold
  8. Try this dish with a cold glass of Italia Pinot Grigio - the perfect partner for this heart-warming Italian aperitivo. The gentle floral and citrus aromas work perfectly with the salty pancetta and the honeyed fruit and floral aromas leave a fresh, dry finish on the palate

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