Method
1
Melt butter in a small frying pan on medium heat. Add blueberries and cook for 2 minutes, shaking the pan regularly until blueberries start to release juices. Reduce heat to low. Add sugar and cook for another 4 minutes, until blueberries are soft and juices are syrupy. Add the lemon juice and set aside.
2
Preheat a barbecue or chargrill on high. Wrap each slice of cheese in 2 slices of Pancetta. Cook for 4 minutes each side, until pancetta is golden and cheese begins to soften.
3
Transfer cheese to a serving plate. Spoon over the blueberry syrup. Drizzle with a little extra virgin olive oil and serve with salad greens.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
4 100gProvolone ValPadano PDO, ‘Strong’ (Tip; Kept in Freezer for 30min before cooking)
8 Thin slices Italian flat pancetta or streaky bacon
20 ml Extra virgin olive oil
90 g Salad greens, to serve
Blueberry Compote
20 g Unsalted butter
125 g Blueberries
5 ½ tbsp Caster sugar
½ Lemon, juice
Ingredients
4 100gProvolone ValPadano PDO, ‘Strong’ (Tip; Kept in Freezer for 30min before cooking)
8 Thin slices Italian flat pancetta or streaky bacon
20 ml Extra virgin olive oil
90 g Salad greens, to serve
Blueberry Compote
20 g Unsalted butter
125 g Blueberries
5 ½ tbsp Caster sugar
½ Lemon, juice
