Pancetta+Cheese Things (with digressions on bakeware)

The extremely eloquent title of this recipe is a step up from the listing it had when planning my sister's Tupperware party on the weekend: at that point, it was known as 'Karen's things' - a possibly disturbingly ambiguous title.

(Tupperware, for those of you who haven't had parties of it descend upon you, has rather interesting gender politics, and there may be a post on this in the future.)

But for now,  the recipe:

12 slices of pancetta (I prefer mild, but you can use the chilli style)
120g ricotta
30g goats cheese
1/2 cup parmesan (grated)
finely sliced chives or very-tiny baby leek

Arrange the pancetta slices in muffin tins to form a cup/shell thing. Mix the cheeses and chives, then spoon into the pancetta shells. You can place 1/2 a cherry tomato on top.

Bake in moderate oven for about 15 minutes (longer in mine, but my oven isn't efficient). Then eat!

Last night I used my Christmas present friand tin baking tray (the muffin tins had been taken over by mini-quiches), made of silicon. Ever since this type of silicon bakeware came out I've been bemoaning the end of civilisation as we know it; 'That's just not right. It looks like it will melt. What's wrong with the way things are done now. I don't like this progress thing... etc etc.' So, of course, I was given some.

I feel rather vindicated in reporting that I will continue to use metal bakeware. The silicon did not melt, the garish pink colour did not turn up in my food, but the edges don't seem to turn out as crispy as when metal is used (this may be an advantage to cake baking, though). Also, it is too floppy to grab and move around the kitchen only using one hand - and when you cook like I do, with many things all happening at once, that is a definite disadvantage.  I'll stick with my old-school baking habits, thank you.