Carbonara Loaded Garlic Sourdough Baguette
Sharing Dish | with Bacon Lardons and Parmigiano Reggiano
Whether you're catching the game at home or pitch-side, enjoy this Carbonara Loaded Garlic Sourdough Baguette in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
3 unit(s)
Garlic Clove
90 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Cracked Black Pepper
80 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the baguette lengthways. Peel and grate the garlic (or use a garlic press).
c) In a small bowl, combine the garlic and the olive oil (see pantry for amount), Season generously with salt and pepper.
d) Spread the garlic oil over the cut sides of the baguette. Transfer the baguette halves to a baking tray, cut-side up and bake on the top shelf of the oven until crisp and golden, 8-10 mins.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
b) While the bacon fries, combine in a medium bowl the creme fraiche, half the cracked black pepper and three quarters of the Parmigiano Reggiano.
a) Once baked, remove the garlic baguette halves from the oven and divide the creamy cheese mixture evenly over each half.
b) Divide the cooked bacon over the top of the cheese mixture, then sprinkle over the remaining Parmigiano Reggiano and cracked black pepper.
c) Pop back into the oven until melted and golden, 8-10 mins, then transfer to a sharing platter to serve.
Enjoy!
