Ingredients:
- 2 tbsp olive oil
- 150g piece of pancetta, chopped
- 2 brown onions, finely chopped
- 1 stick of celery, chopped
- 3 garlic cloves, crushed 3 tbsp toasted pine nuts
- 2 tbsp fresh Sage leaves, chopped
- 1/2 cup Italian Parsley, finely chopped
- 1/4 cup Chives, finely chopped
- 2 cups fresh sourdough breadcrumbs
- 2 eggs, lightly beaten
Method:
- Heat the oil in a fry pan over medium-high heat. Add the pancetta and cook, stirring, for 2 minutes or until crisp and golden. Add onion, garlic and celery and cook for 5 minutes or until the vegetable are 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, mix well.
- Use as a stuffing for chicken, pork and veal, or bake in a dish and serve with the rest of the meal.
