Pancetta with fresh rocket

Pancetta with fresh rocket



• 3-4 tomatoes cut into thick slices (3-4 cm thick)
• 2 bunches rocket, roughly chopped
• 100 ml Altis extra virgin olive oil (classic)
• 1 kg pancetta, thinly sliced
• 2 tbsp chopped fresh spearmint or basil
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1 tsp black pepper
• salt to taste


1. Lay the tomatoes in a non-stick baking tray lined with greaseproof paper. On each piece of tomato, drizzle 1-2 drops of balsamic vinegar and olive oil. Sprinkle with a little brown sugar, salt pepper and basil or spearmint.
2. Grill the tomatoes for 20-30 minutes until they are soft and slightly caramelised.
3. Meanwhile, cook the pancetta over a medium to high heat in a non-stick frying pan for 4-5 minutes - they should be golden and crisp on both sides. Remove onto absorbent kitchen paper.
4. Arrange the rocket on six plates. Place the grilled tomatoes on the rocket and drizzle with a little olive oil. Grind over some fresh black pepper.
5. Sprinkle with the crispy pancetta and serve immediately.