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COOK'S NOTES ON MUSHROOM TOPPED WITH PANCETTA TAPA
First we tried to cook this dish as many normal tapa recipes suggest, on the hob in olive oil. Don't do it! The amount of fat splashed up is phenomenal. Even if you then try to cover the pan, it's impossible to get the heat of the oil correct.
So we then tried to oven cook the filled mushrooms in less olive oil but the inside of the oven required a major clean out after cooking.
Finally we oven-cooked the stuffed mushrooms in an oven proof tray with only a small coating of olive oil and that worked a treat.
You will see below that we top the pancetta with a couple of pinches of sweet paprika and one of of cayenne pepper. We think the hint of warmth from the cayenne adds real depth to this tapa without masking any of the flavour of the mushrooms or pancetta. but this was only discovered because in one trial we mistook paprika for cayenne pepper!
We hope you enjoy this mushrooms topped with pancetta tapa and benefit from our trials designing it.
WHAT SPECIAL KITCHEN EQUIPMENT?
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METHOD FOR MUSHROOMS TOPPED WITH PANCETTA TAPA