Radishes & pancetta on ricotta toasts
Waitrose and Partners

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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  • Serves2
  • CourseBrunch
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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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
  • tsp balsamic vinegar
  • 2 slice/s fresh sourdough
  • 4 tbsp ricotta

Method

  1. 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.

  2. 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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Essential Balsamic Vinegar of Modena250ml

250ml

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