Summer salad with crispy pancetta and poached egg
How to make Summer salad with crispy pancetta and poached egg
Wash the salad leaves in salted water, drain well and set them aside to dry. Place the pancetta on a baking tray and bake it for a few minutes in a 175°C preheated oven until its crispy. Then set it aside for a moment.
Defrost the Round Rosemary Focaccia and cut into cubes. Place the cubes on a baking sheet, drizzle with BELOLIVE® olive oil and season with sea salt and pepper. Bake the cubes once more for 5 minutes in an oven pre heated to 175 °C.
Bring a pan of water to a boil and add a dash of vinegar. Reduce the heat and create a whirpool with spoon in the water. Crack open an egg and add it to the water and leave it to poach for several minutes. Remove the egg careful for a spoon and let it cool down in icey salted water.
Dress the salad on the plate with the belly tomatoes, bread cubes and bacon. Re-heat the poached egg lightly in boiling water then place it by the lettuce. Garnish the dish with pepper, parmesan chips and RISSO® Chive Vinaigrette.
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