1 head garlic
Vincotto (grape must) or good quality aged balsamic vinegar, to serve
2 cups beluga (black) lentils
1 (4-ounce/125 g) piece bacon
1 onion, quartered
1 carrot, quartered
1 celery stalk, quartered
2 cups red wine
2 cups veal stock
1/4 cup brown sugar
Sea salt and freshly ground black pepper (recommended: Maldon sea salt)
4 thick slices of country bread
1/4 cup olive oil
1/4 cup goat cheese
12 cherry tomatoes
1 cup olive oil, for poaching
8 slices pancetta
1 teaspoon butter, plus more for sauteing
4 large pieces Swiss chard, blanched
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