Sunday, 27 December 2015

Pancetta Sliders with Heirloom Tomato

Carole's Chatter: Pancetta Sliders with Heirloom Tomato


The idea for this dish started with a packet of frozen crab.  I was going to do crab sliders – my first ever dish with crab – when I realized that the crab had to be defrosted overnight in the fridge to preserve its quality.  So I kept the slider idea and substituted some nice flat peppered pancetta for the crab. 

I used the same sauce as I was going to do for the crab and it worked very well with the pancetta.

What I used:

Packet of slider buns
Pack of pancetta
An heirloom tomato – looked almost black – so looked funny but tasted nice
Dill
Mayo
Crème Fraiche
Tiny bit of salt, lashings of white pepper



How I did it:

I just fried the pancetta very slowly until it was cooked but not quite crisp.  I wanted to be able to fold it over in the slider.

While that was booking I put together the dressing – just mix up the mayo, crème fraiche, chopped dill and pepper and salt – simple.

Then when the pancetta is ready just put a dollop of sauce into the slider, some sliced tomato and then the pancetta.  Save a little bit of dill to use as a garnish.

3 comments:

  1. That's a great lunch if you ask me! I think it's good the crab wasn't ready because you wouldn't have experimented with this recipe.

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  2. I've never seen an heirloom tomato that color and it does look strange, but slider looks so good!

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  3. Nice! We can buy heirloom tomatoes that color at our local market. I envy you the summer season!

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