Cheese wrapped in pancetta is pan-fried and served with sautéed mushrooms and a light beetroot mousse.


  • 8-12 slices smoked Pancetta

  • 150g taleggio cheese

  • For the mushrooms:

  • 130g wild mushrooms (such as oyster, chestnuts and cepes)

  • 2 sprigs thyme

  • 1 clove garlic, finely chopped

  • 1 tsp aged Balsamic vinegar

  • 1 tsp olive oil

  • For the beetroot puree:

  • 110g cooked beetroot (not pickled)

  • 1 tsp cabernet sauvignon vinegar

  • 6 tbsp olive oil

  • 20g Walnut halves

  • Handful of rocket


  • 1.

    Cut the taleggio and wrap in pancetta and put in a hot pan. Turn on all sides and to allow the pancetta to crisp up.

  • 2.

    In another pan fry the mushrooms in olive oil with garlic, thyme and allow to soften, then deglaze with the aged balsamic vinegar.

  • For the puree::

  • 1.

    Blend together the cooked beetroot (reserving one small beet), cabernet sauvignon vinegar, walnuts and the olive oil. Add a little water if necessary.

  • 2.

    Dice remaining beet for garnish.

  • 3.

    Spoon puree on to plate, top with a few rocket leaves, mushrooms, beet dice and top with melting cheese parcels.

  • 4.

    Serve as a starter or with some warm crusty bread as a light lunch.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1388kj
  • Fat Total 130g
  • Saturated Fat 39g
  • Protein 39g
  • Carbohydrate 15g
  • Sugar 7g
  • Sodium 1461mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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