Truffled Soft Cheese with Mushrooms and Pancetta
You can just go with half of this entire thing, but why would you? Make two, serve one then keep the other hidden away at the back of the fridge.
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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Need
- 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 cloves garlic diced
- Truffle Oil (optional)
- 2 x 125 gram whole camembert or brie
- 12 Slices pancetta
-
The Crumb
- 1 cloves garlic
- 1 Handful parsley
- 50 Grams breadcrumbs
- shaved fresh truffle to finish
Do
- 1
Preheat oven to 250°C. Line a flat tray with baking paper.
- 2
Heat EVOO in a pan and fry mushrooms until soft, season to taste.
- 3
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.
- 4
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.
- 5
To make the crumbs, place garlic, parsley and breadcrumbs into the Thermomix bowl. Combine 6 sec/speed 6.
- 6
Serve with a sprinkle of the crumb then finish off with freshly shaved black truffle.
Having worked as a butcher in Australia since 1965 a young man with a vision decided to open his own store in 1979. He is Perth's celebrity butcher!
