Truffled Soft Cheese with Mushrooms and Pancetta
Well this is a bit naughty but sooo nice. You must have some fresh bread, or great crackers to mop this up with, let nothing go to waste. In all honesty, it is hard to leave this alone. The recipe is from our friend Vince Garreffe and it is full of his natural Italian flair, so cue the opera. You will find yourself in Milan in no time!
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- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 field mushrooms, roughly the same size as cheese
- pink salt flakes and pepper to taste BUY
- 2 garlic cloves diced
- Truffle Oil (optional)
- 2 x 125 gram whole camembert or brie
- 12 Slices pancetta
- 1 garlic cloves
- 1 Handful parsley
- 50 Grams breadcrumbs
- shaved fresh truffle to finish
Preheat oven to 250°C. Line a flat tray with baking paper.
Heat EVOO in a pan and fry mushrooms until soft, season to taste.
Slice the cheeses in half, like a burger bun. Sandwich a mushroom in the middle. Sprinkle the mushrooms with garlic and drizzle with Truffle Oil.
Now that you have a camembert 'sandwich', wrap it in slices of pancetta. 4 slices in one direction and 2 in the other. Tucking all ends under the cheese. Press firmly so pancetta adheres to sides of cheese. Refrigerate for 1 hour before baking for 15 minutes.
To make the crumbs, place garlic, parsley and breadcrumbs into the Thermomix bowl. Combine 6 sec/speed 6.
Serve with a sprinkle of the crumb then finish off with freshly shaved black truffle.
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