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Radishes & pancetta on ricotta toasts
When cooked, radishes turn deliciously soft and juicy. They lose a bit of their pepperiness too, creating an excellent foil for strong flavours – in this case, salty smoked pancetta, rosemary and balsamic vinegar. This is a great quick lunch or brunch.
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Ingredients
77g pack Cooks' Ingredients Smoked Pancetta
1 tbsp Vegetable oil
200g Essential Radishes, quartered
1 tbsp finely chopped rosemary
2 clove/s garlic, finely sliced
1½ tsp balsamic vinegar
2 slice/s fresh sourdough
4 tbsp ricotta
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,286kJ/ 547kcals
Fat
30g
Saturated Fat
11g
Carbohydrates
45g
Sugars
5.8g
Fibre
2.8g
Protein
22g
Salt
2.3g
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