Mediterranean Filo Parcels

If you happen to have some filo pastry left over, why not whip up a quick and yummy lunch of Mediterranean Filo Parcels

Mediterranean Filo Parcels

4 long sheets of filo pastry
Olive oil
6 Pancetta strips
Goats cheese grated
Basil leaves
4 Cherry tomatoes halved
Olives - black or green, sliced or if small add whole.

Pre heat the oven to 170/160c fan
Cut the pancetta into 3cm strips and gently fry until just cooked, this will only take a minute or so.
Line a baking sheet with baking paper. Lay two sheets of the filo pastry out on the baking sheet and lightly brush some olive oil over the tops.
Lay half of the pancetta strips in the middle of the filo pastry. Add half of the grated cheese, tear up some the basil leaves and place on the cheese, add half the tomatoes and olives.
Fold over one side of the filo pastry to cover the filling, repeat with the other side and bring in the sides. Lightly brush with olive oil and continue with the other parcel.
Place in a pre heated oven and cook until golden on top, about 10- 15 minutes.

Love Heart Pasta with Sausage, Pancetta and Peas

I hope everyone is enjoying their week :) The weather has gone pretty cold again so needed something warm and hearty for dinner so this dish is perfect, would also be great for some summer alfresco dining...it really is absolutely delicious :)

Love Hearts Pasta with Sausage, Pancetta and Peas
(amore cuori con salsiccia, pancetta e piselli)

1 tbsp Butter
2 tbsp Olive Oil
1 Onion (chopped)
4 Sausages (cut into chunks)
65g Pancetta
1/2 cup dry white wine
1 Tinned tomatoes
1/4 cup heavy cream
A good handful of Frozen Peas (cooked through either in microwave or on the hob)
Salt and Pepper to taste
Half a teaspoon of sugar
200g-250g shaped Pasta (we used love hearts but feel free to use any pasta you want)

Heat the butter and oil together in a pan over medium heat. Add the onion and stir until lightly golden and soft. Raise the heat to medium/high, add the sausage and pancetta, and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage has a golden brown color.
Add the wine and stir until almost all of it has evaporated. Add the tinned tomatoes and cream and season with salt and pepper and add the sugar. As soon as the sauce comes to a boil, reduce the heat to low and simmer, uncovered, until it has a medium-thick consistency, about 10 minutes. Stir in the peas.
Meanwhile, bring a large pot of water to a boil over high heat. Add pasta and cook until the pasta is tender but still firm to the bite (al dente)
Drain the pasta and place in the pan with the sauce and mix until the pasta and sauce are well combined.
Serve and sprinkle with Parmigiano if desired.