Fry some pancetta till its crispy, drain most of the fat then set aside.
Boil some gnocchi till it starts floating, drain gnocchi, then add passata, stir in a teaspoon of pesto, and add the crispy pancetta.
Serve with crust bread, with little bowls of olive oil and balsamic vinegar for dipping the bread into.
Very tasty
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Alternatively take some chicken breasts and flatten with a rolling pin until only 1cm thick.
Then dip in egg, and breadcrumbs. Season with plenty of salt and pepper.
Fry them until cooked and breadcrumb is golden on both sides.
Pour over a thickish layer of Bechamel sauce, then sprinkle grated cheddar on top.
Pop under the grill/broiler until the cheese is bubbling, then serve with fresh salad and crisp white cabbage. This is delicious, its called a Chicken Parmo
