Pigs In Blankets Carbonara Recipes

PIGS-IN-BLANKETS CARBONARA

Steps:

• Heat the oil in a non-stick frying pan over a medium heat and cook the pigs-in-blankets for 8-10 minutes, or until crisp and cooked through. Add the garlic for the final 2 minutes of cooking time, then remove the garlic and take the frying pan off the heat.
• In a bowl, whisk together the egg yolks, parmesan and black pepper. Cook the spaghetti in a large pan of lightly salted water following pack instructions, then drain, reserving some of the cooking water. Add a ladle of the pasta cooking water to the egg yolk and parmesan mixture, and whisk again.
• Tip the spaghetti into the frying pan with the pigs-in-blankets, and set over a very low heat. Add the egg yolk and parmesan mixture and toss together using tongs until the sauce thickens slightly and starts to cling to the pasta. Divide between two plates, and serve with another grating of parmesan over the top, if you like.

CACIO E PEPE PIGS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• In a small bowl, beat the egg, then mix in the Pecorino Romano cheese and black pepper. Set aside.
• Separate the dough into individual triangles. Cut each triangle lengthwise into 3 narrow triangles. Using a pastry brush, brush each triangle with a light layer of the egg mixture. Place a sausage piece on the wide base end of a triangle. Starting at base end of the triangle, roll up toward the pointed end to wrap the sausage. Place on the prepared sheet tray. Repeat with remaining dough and sausage pieces.
• Brush the pigs in a blanket with the remaining egg mixture. Bake until golden brown, 12 to 15 minutes. Arrange on a platter and serve with the pesto for dipping.

PIGS AND MUSTARD GREENS IN A BLANKET

Steps:

• Preheat the oven to 350 degrees F.
• For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
• Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
• To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
• For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
• Plate the pigs in a blanket and serve with the chive Dijonaise.

CLASSIC PIGS IN BLANKETS

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.
• Place on a baking tray and cook for 30-35 mins until golden.