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