Sizzled tomatoes and pancetta on top of seared greens

Fairlady
4 servings
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Pork

By Food24 November 03 2009
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Ingredients (8)

30.00 ml fresh chillies — 573
200.00 g pancetta — or bacon, cubed
24.00 rosa tomatoes — baby
12.00 portabellini mushrooms
100.00 g baby spinach
60.00 ml pesto
30.00 ml fresh chillies — 573
0.00 sea salt and freshly ground black pepper
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Method:

Heat the olive oil in a frying pan and cook the pancetta for three minutes.
Add the tomatoes and mushrooms and continue cooking until the pancetta is crispy and the tomatoes burst.
Toss in the spinach, pesto and olive oil and season. Serve with French loaf.



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