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
- Give the mushrooms a quick clean using a damp paper towel and then mincing them in a food processor
- 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
- Add the marjoram and the mushroom mix to the pan, cooking at medium heat for 7 minutes
- Add the stock halfway and continue to cook for a further 8 minutes
- 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
- Blend the mushroom mix and goat’s cheese together in a food processor
- 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
- 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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Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
Nisa Local @nisalocally
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