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.
ReplyDeleteI've never seen an heirloom tomato that color and it does look strange, but slider looks so good!
ReplyDeleteNice! We can buy heirloom tomatoes that color at our local market. I envy you the summer season!
ReplyDelete