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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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 |
|---|---|
Fat | 30g |
Saturated Fat | 11g |
Carbohydrates | 45g |
Sugars | 5.8g |
Fibre | 2.8g |
Protein | 22g |
Salt | 2.3g |
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