“The combination of earthy mushrooms with the pancetta crispiness is a thing of beauty. Dipping this creamy recipe with bread sticks or serving it on bruschetta is simply dreamy. When my watch strikes 6pm, wherever I might be in the world, I know it’s aperitivo o’clock.” Eleonora
Preparation time: 10 minutes
Cooking time: 25 minutes
Give the mushrooms a quick clean using a damp paper towel or a soft mushroom brush before mincing them in a food processor.
Heat the olive oil in a non-stick frying pan; once it lightly bubbles, add the garlic clove and let it sing for a couple of minutes before removing it when it turns golden. Add the marjoram and the mushroom mix to the pan, cooking at medium heat for 15 minutes, moistening with stock halfway through the cooking to prevent it from sticking to the pan. Fry the pancetta in a small frying pan over a medium heat, stirring for 10 minutes until lightly golden. Spoon out the pancetta and set aside.
Blend the mushrooms and goat’s cheese in a food processor until smooth.
Off the heat, add the capers, mint and goat’s cheese. Sprinkle the crispy pancetta cubes on top and serve warm or cold.
A cold glass of Italia Pinot Grigio is the perfect partner for this heart-warming Italian aperitivo – the gentle floral and citrus aromas work perfectly with the salty pancetta and the honeyed fruit and floral aromas leave a fresh, dry finish on the palate.
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