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Salad with pancetta
Salad with pancetta and quail eggs.
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Ingredients
Directions
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Cut the pancetta into very thin strips. Heat the oil in a frying pan and fry the pancetta on low heat for 5 min.
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Crumble the bread in the food processor. Add the crumbs to the pancetta. Fry on low heat in 10 min.
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In the meantime, boil the eggs for 4 minutes. Let it frighten under cold running water and peel.
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Squeeze out the lemon. Drizzle the lettuce with the oil and lemon juice and season with pepper.
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Halve the eggs in length and distribute them over the lettuce. Garnish with the pancettacrumble.
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Nutrition
305Calories
Sodium35% DV830mg
Fat38% DV25g
Protein26% DV13g
Carbs3% DV8g
Fiber4% DV1g
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