Italian Pancetta, Parmesan & Pancetta Stuffing
Ingredients
4 tbsp olive oil, plus extra to drizzle
2 medium onions, chopped
3 garlic cloves, finely chopped
50g pine nuts
85g grated parmesan
100g pancetta pieces
1 small loaf ciabatta, to give 280g/10oz breadcrumbs – in blender
4 tbsp flat-leaf parsley, chopped
1 tbsp rosemary, finely chopped
zest 1 lemon, finely grated
2 eggs, beaten
Method
Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden.
Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden.
Remove from the heat and allow to cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper.
Loosely spoon stuffing mixture (don’t pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan.
Bake for 10 minutes on combination mode - 200C/300W
