Preparation time: 15 mins
Cooking time: 25 mins
Cooking oil spray, to grease
10 thin slices round pancetta (2 x 100g packets)
50g butter, melted
½ cup flat leaf parsley leaves, roughly chopped, plus extra to serve
2 green shallots, thinly sliced
2 cloves garlic, finely grated
4 cups panettone, torn into bite size pieces
½ cup natural roast almonds, roughly chopped
30g parmesan, finely grated
Sea-salt flakes and freshly ground black pepper, to season
1 Preheat oven to 180°C fan-forced. Grease 10 holes of a 1/3 cup capacity muffin tin with oil. Line the base and up the sides of each hole with a slice of pancetta.
2 Combine butter, eggs, parsley, shallots and garlic into a large bowl. Add panettone, almonds and parmesan and toss to coat. Season with salt and pepper and toss again.
3 Spoon mixture evenly and gently into the prepared holes, without pushing the mixture down too firmly. Cover the tray loosely with foil and bake for 10 minutes. Remove foil and bake for a further 10-15 minutes, uncovered or until golden brown. Serve scattered with extra parsley.
Panettone is an Italian Christmas bread that’s slightly sweet, wonderfully buttery and contains dried fruit too. A couple of handfuls of this delicious bread is a great base for a stuffing cup, then just simply add a few extra ingredients for crunch, colour and flavour. Oh, and that pancetta tart case is deliciously salty and moreish.