Recipes

Semi dried tomatoes topped with confit of mushrooms, crispy pancetta & basil

Semi dried tomatoes topped with confit of mushrooms, crispy pancetta & basil

Ingredients

For 4

You will need...

  • 4 large Roma or salad tomatoes
  • 30 ml Olive oil
  • Salt & pepper
  • 400 g Brown mushrooms, sliced
  • 2 Sprigs thyme
  • 2 cloves Garlic, sliced
  • 150 ml Olive oil
  • 150 ml Chicken stock
  • 4 slices Pancetta
  • 4 g Basil leaves

Semi dried tomatoes topped with confit of mushrooms, crispy pancetta & basil Method

  1. Cut the tomatoes into half from top to bottom
    Lay the tomato halves onto a baking tray and drizzle with olive oil, salt and pepper. Bake at 120C until they begin to caramelize (60 – 80 minutes)
    At the same time place the mushrooms, thyme, garlic, olive oil and garlic into an oven dish and cover it. Place the dish into the oven with the tomatoes and cook them for the same amount of time.
  2. Meanwhile in a dry frying pan cook the pancetta until crispy
    Once the vegetables are cooked place the tomatoes onto a serving plate, top them with the mushrooms and the pancetta.
  3. Garnish with a big sprig of fresh basil and serve warm.

    NOTE:
    CONFIT used to be reserved for preserving duck or goose. Today, the word is associated with any ingredient that is cooked long and slow in oil. Mushrooms are a great favourite of ours done this way - they have a juicy texture and interesting taste and can be used in salads, quickly sautéed as a side dish or served as a little hors d'oeuvre.
    PANCETTA is a type of dry cured meat, similar to bacon. The main difference between pancetta and bacon is that the latter is smoked. If pancetta is not available, you can replace with bacon. Merely boil the bacon for 2 to 3 minutes to lose the smoky taste before crisping it in the pan.
     
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