Pancetta Wrap

Some recipes just comes of no where. 
The other day when slicing pancetta, a recipe popped out of my head.
Why not use pancetta like a wrap?


For those who don't know what Italian pancetta is ;
Italian pancetta is a type of dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months.


I wrapped some cubes of fillet and baked it. The product missed something. It was dry.
So my next task was to add that something to make it moist or creamy which can play around your mouth when you chew the meat.
To the filling i added some sauted mushrooms and to make it further moist, served it with demi-glaze. 
Had to be careful with the seasoning because all preserve meats are most  of the time salty.


Pancetta wrap

Ingredients

• Thinly sliced pacetta ham
• finely chopped button mushrooms sauteid with garic and onion
• 1inch / 2 inch beef cubes (depending on the size of the pacetta ham you have)
• 30ml demi-glaze

Procedure

• Fill the ham with mushroom filling and the beef cubes.
• roll it to form a wrap. Leave the ends open.
• Bake in the oven till the internal temperature is 140 f or 60 c
• Slice into half and serve with demi-glaze spooned on the wrap