En Elladi pancetta with baked mushrooms - Creta Farms
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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.



    • 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


    • 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


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.

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.