We discovered this starter in a little chef-owned restaurant in our local town recently.
It came in individual dishes straight from the oven–the cheese melting into the shallots, the pancetta crisp.
A few mouthfuls of bliss!
It was so simple and so delicious, I had to try it at home.
Now we try not to have it with every meal….
- 2 to 4 shallots–depending on the size–very thinly sliced
- 1 goat cheese/chevre, “log”shape (in the hot oven, the outer “skin” allows them to hold their shape as the cheese melts inside.)
- 4 pancetta slices–halved (you could use prosciutto too, if pancetta is difficult to source.)
- 2 small sage leaves–optional but fun
- freshly ground black pepper
- olive oil
Heat oven to 200C/400F
Spread the sliced shallots evenly between the two individual oven-proof dishes–there should be enough to lightly cover the bottom of each dish.
Slice four pieces of about one-and-a-half inches from the chèvre cheese “log”.
Place two pieces in each of the oven-ready dishes, with two sage leaves.
Arrange four half-slices of pancetta around the sides of each dish.
Grind some pepper over the dishes and drizzle with olive oil.
Slide the dishes onto the top shelf of the oven and cook for about ten minutes. (The cheese should be soft but hold its shape.)
It’s a hard act to follow.
Roast guinea fowl with chickpea mash managed to snatch back some glory at dinner the other night.