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Jekk Joghgobkom 16.11.2019

PANCETTA STUFFED TOMATOES

 

 

Makes about 20

Ingredients

100g cubed pancetta

400g cherry tomatoes

Few handfuls of lettuce leaves

2 tbsp mayonnaise

 

Method

-          Fry the pancetta over medium heat until golden; lift out of the pan with a slotted spoon and blot dry on kitchen paper; cool

-          Slice the bottom of the tomatoes, so they can sit upright; then slice off the top of the tomatoes and using a teaspoon, scoop the flesh from the tomato cups; place upside down on kitchen paper to drain any excess

-          Fold a small piece of lettuce in half and press into the tomato to line the bottom, leaving a little poking out of the top; fill the tomato with the pancetta and top with a small dollop of mayonnaise

 

 

TADAM CIRASA MIMLI BIL-PANCETTA

 

Tohrog 20

100g pancetta mqatta’f’dadi

400g tadam cirasa

Ftit ponniet weraq tal-has

2 imgharef mayonnaise

 

-          Ghaqli l-pancetta go tagen, fuq nar medju; nehhi l-pancetta minn got-tagen b’mgharfa bit-toqob u poggihom fuq il-karta tal-kcina biex tnehhilhom kemm tista miz-zejt

-          Aqta’slice mil-qiegh tat-tadam biex ikunu jistghu jiqfu; aqta’slice minn naha ta’fuq tat-tadam u zvjuthom b’kuccarina; poggihom rashom l-isfel fuq karta tal-kcina biex johrog il-meraq kollu

-          Itwi fi tnejn bicca werqa tal-hass zghira u poggiha f’kull tadama biex tiksi l-qiegh; halli bicca mil-hassa tohrog il-fuq mix-xifer; imla t-tadam bil pancetta u spicca bi ftit mayonnaise fil-wicc

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