This recipe is by John Campbell, Food and Beverage Director, The Dorchester Coworth Park. It was published in the Observer Food Monthly magazine, Dec 2006.
Ingredients
250 g trimmed and very finely sliced pancetta
Method
Heat a thick-based pan and fry the pancetta until golden. Squeeze in a tea towel to drain excess oil. Dry under lights until brittle. Blitz in a Thermomix under powdered.
Janie's Tip:
Serve as a flavour garnish on mashed potatoes, or under a potato e'spuma (see recipe).
