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