4 rashers bacon or pancetta
zest of 2 lemons
2 large buffalo mozzarella cheeses
8 sticks fresh rosemary
1 clove garlic
extra virgin olive oil
3 handfuls mixed fresh herbs (chives,
chervil, mint, basil, parsley)
1 fresh red chilli, deseeded and finely
chopped
5 tablespoons lemon juice
4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
into rough 2.5cm pieces. Throw into a
bowl with the bacon and lemon zest.
smoked bacon with black olive dressing, drew me towards a full
bodied, buttery, oaked chardonnay such as those from Carneros
or Sonoma in the USA or Argentina. I recommend choosing a
drop from Mâcon Villages. These wines have great body with
character and complexity. If you want to go heavier again, try
something from Pouilly-Fuissé, which have ripe fruit such as
peach and melon with new oak and nuttiness. Although, I think
a softer choice of wine complements this dish well.
sized pieces and add to the bowl. Keep
leaf tips on the rosemary sticks, remove
the lower leaves and smash up in a
pestle and mortar with garlic. Stir eight
tablespoons of olive oil, pour this mixture
over the bread, cheese and bacon.
Marinate for anything from 15 minutes to
an hour.
Thread mozzarella and bread onto your
rosemary sticks, weaving the bacon in and
around. Line up the kebabs on a wire rack
and place under the grill on a very high
heat until the bread and bacon are golden
and crisp and the mozzarella is nice and
gooey. Watch closely, as it can turn into a
charred kebab very quickly.
To make the dressing, chop up the olives
and mix with the chilli, five tablespoons of
the lemon juice and four tablespoons of
olive oil.Season to taste.
To serve the kebabs, dress the herbs with
half of the olive dressing at the last minute
so the leaves stay nice and fresh, then use
the other half of the dressing drizzled over
the kebabs.