A variety of bruschetta with cheese, tomatoes (fresh and sun-dried), artichokes and mushrooms.
Start off with a ciabatta, though in theory you could use a baguette or french stick (and I have done so).
Butter one side only.
Dribble olive oil over.
Bake in a hot oven for less than ten minutes.
In an pan of boiling water add the linguine. This will take 11 minutes to cook, but check the packaging to be sure. No need to add salt or oil to the boiling water.
In a pan, heat some olive oil.
Add some cubed pancetta and a finely chopped onion,
Cook until the onion has softened.
Add some sliced mushrooms.
Once the mushrooms are cooked (how long this takes depends on the size of the pan, how hot it is and the quantity of ingredients) add creme frache and a few strands of saffron.
Stir on a low heat until the saffron has imparted a golden tinge to the cream mixture.
You could use cream instead of creme frache, I use creme frache as I like the flavour. You don’t need to use saffron, but it adds a wonderful flavour as well as colour to the dish.
Once the linguine is cooked, drain, add the cream mixture, a handful of grated parmesan, a good twist or two of ground black pepper.
Stir well and serve.
Roasted Chicken with Pancetta, Pepper, Tomatoes, Onion and Mushrooms
Take four chicken thighs.
Splash with olive oil.
Roast in an oven.
Half way through cooking add onion, pepper, pancetta and mushrooms.