recipes

individual pancetta stuffing

• 2½ cups (175g) fresh breadcrumbs
• 1 brown onion
• 1 clove garlic, crushed
• ¼ cup (40g) toasted pine nuts
• ½ cup chopped flat-leaf parsley leaves
• 2 teaspoons finely grated lemon rind
• 100g butter
• sea salt and cracked black pepper
• 12 slices pancetta, halved

Preheat oven to 180°C (355°F). Place the breadcrumbs, onion, garlic, pine nuts, parsley, lemon rind, butter, salt and pepper in a bowl and mix well to combine. Line 2 x 12-hole lightly greased mini-muffin tins with pancetta and fill with the breadcrumb mixture. Press down and smooth the top. Bake for 6−8 minutes or until the pancetta is crispy and the stuffing is cooked through. Makes 24.