Crispy Pancetta Cups with Fresh Pear, Rocket and Raisin Salad
Preparation Time: N/A
Cooking Time: N/A
- 12 slices thinly sliced hot pancetta (rounds)
- 3 ripe Packham’s Triumph pears, finely diced
- ½ cup baby rocket leaves
- ¼ cup seeded raisins
- 2 tablespoons fresh lemon juice
- shaved parmesan for garnish
Preheat oven to 180°C.
Using a small muffin pan, place one round of pancetta in each cup of the muffin tin. Bake until pancetta turns golden, about 15 minutes.
Using a fork, immediately transfer to a paper towel to drain; cool completely. The pancetta cases can be made ahead of time.
Just prior to serving mix the salad together in a small bowl, combine pear and juice immediately after cutting the pear to avoid discolouring. Toss through the rocket and raisins.
Fill each cup with the salad just before serving and garnish with shaved parmesan.