Ingredients:
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2 tablespoons sunflower oil
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150g piece of pancetta, cut into 5mm cubes
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2 brown onions, finely chopped
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3 garlic cloves, crushed
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2 tablespoons shredded sage leaves
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3 tablespoons toasted pine nuts
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Finely grated rind of 1 lemon
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1/2 cup chopped flat-leaf parsley
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2 cups fresh Brumby’s sourdough made into breadcrumbs
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2 eggs, lightly beaten
Method:
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Step 1:
Heat the oil in a large frypan over medium-high heat. Add the pancetta and cook, stirring, for 2 minutes or until crisp and golden. Turn the heat to low, then add onion and garlic and stir for 5 minutes or until the onion is soft. Stir in the sage, then remove from the heat and allow to cool for 15 minutes.
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Step 2:
Combine the cooled onion mixture in a large bowl with the pine nuts, rind, parsley, breadcrumbs* and eggs. Season with sea salt and freshly ground black pepper, then use your hands or a wooden spoon to mix well.
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Step 3:
* to make breadcrumbs, Remove crust and cube bread into small pieces (if bread is to soft allow to sit out to dry out for a bit, and it should then be easy to crumbs). Place into a food processor and blend until coarse crumbs form. Approximately 4 slices of bread will make one cup of crumbs.
Heat the oil in a large frypan over medium-high heat. Add the pancetta and cook, stirring, for 2 minutes or until crisp and golden. Turn the heat to low, then add onion and garlic and stir for 5 minutes or until the onion is soft. Stir in the sage, then remove from the heat and allow to cool for 15 minutes.
Combine the cooled onion mixture in a large bowl with the pine nuts, rind, parsley, breadcrumbs* and eggs. Season with sea salt and freshly ground black pepper, then use your hands or a wooden spoon to mix well.
* to make breadcrumbs, Remove crust and cube bread into small pieces (if bread is to soft allow to sit out to dry out for a bit, and it should then be easy to crumbs). Place into a food processor and blend until coarse crumbs form. Approximately 4 slices of bread will make one cup of crumbs.
