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Cooks' Ingredients Root Ginger
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£6.20Price per unit
per kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the pancetta and oil in a cold frying pan set over a medium heat. Cook for 3-4 minutes so the fat renders out and the pancetta begins to turn golden, then add the radishes so they sit more or less in one layer. Fry for 3 minutes more, allowing the radishes to take on a little colour. Reduce the heat to low-medium, add the rosemary and garlic, then toss and cook, stirring, for 1 minute. Remove from the heat and immediately stir in the balsamic vinegar; season.
While the radishes are cooking, toast the sourdough. Spread each slice with a thick swoosh of ricotta. Spoon the contents of the pan over the ricotta. Eat while still warm.
Typical values per serving when made using specific products in recipe
Energy | 2,286kJ/ 547kcals |
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Fat | 30g |
Saturated Fat | 11g |
Carbohydrates | 45g |
Sugars | 5.8g |
Fibre | 2.8g |
Protein | 22g |
Salt | 2.3g |
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£6/kg