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En Elladi pancetta with baked mushrooms

Slowly cooked En Elladi pancetta with fennel, celery, baked mushrooms, cherry tomatoes and basil. It might take some time to get cooked but the results will amaze you.

ingredients

PANCETTA

2kg En Elladi pancetta
100 g olive oil
150 g onion
10 g garlic
10 g thyme
10 g salt
5 g pepper
3 g grams of fennel seeds
5 g rosemary
50 g wine
50 g celery
200 g vegetable broth

MUSHROOMS

500 g mushroom sabayon
500 g mushrooms portobello
200 g cherry tomatoes
10 g fresh basilica
5 cloves of garlic
40 g olive oil
10 g fresh onion
4 g salt
2 g pepper

product

En Elladi Greek pancetta, over the counter

preparation time

difficulty

HARD

product

En Elladi Greek pancetta, over the counter

meal type

MAIN COURSE

execution

Pancetta
In a tray, we add the pancetta and marinate it with the onion, the garlic, the thyme, the rosemary, the fennel seeds and the celery. We water the meat with the olive oil, the broth, and the wine. After that cover the tray with baking paper and cook for 3 hours in 150ºc.

Mushrooms
In a bowl, add the mushrooms, the cherry tomatoes, the basil, the garlic and the onion. Pour some olive oil, salt and pepper and mix. Cook for 15 minutes in 180ºc.

Tip: Place a heavier tray as a top, so as to help the meat when cooked.