RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 250gm Australian middle bacon rashes, cut into batons
• 1 tablespoon Cobram Estate classic EVOO
• 1 small brown onion, finely diced
• 2 cloves garlic, crushed
• 1 large head broccoli, cut into small florets/rice
• 200ml Philadelphia cooking cream
• 70g pecorino, grated from a block, plus extra to serve
• ¼ cup fresh basil leaves, sliced, plus extra to serve
• 4 large zucchini, sliced into noodles with a toothed peeler
• Ground black pepper to serve
• 1 lemon to serve

METHOD:

• Heat a large non-stick frying pan over a medium heat. Cook the bacon in the oil for 2-3 minutes, then add in the onion and garlic and continue to cook, stirring for 2-3 minutes, or until softened and fragrant.
• Add in the broccoli and cook for 1 minute before adding in the cooking cream. Bring up to the simmer to reduce slightly. Add in the pecorino and basil and remove from the heat. Stir through the zucchini noodles before placing into serving bowls. Garnish with extra basil, pecorino cheese, cracked black pepper and lemon zest.

Our friends at Wine Selectors recommend pairing this dish with a Pinot G or Vermentino