Filter
Reset
Sort ByRelevance
ENEERAY
Salad with pancetta
Salad with pancetta and quail eggs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
45 minSide dishred currants, Red onions, Red wine vinegar, balsamic vinegar, light brown caster sugar, fresh ginger root, black peppercorns,redcurrant chutney -
65 minSide dishaubergines, flour, Eggs, olive oil, onion, garlic, dried basil, peeled tomatoes, Mozzarella, Parmesan cheese,melanzane of patricia fusco -
15 minSide dishunroasted hazelnuts, Smith apple, Red wine vinegar, extra virgin olive oil, beetroot julienne, carrot julienne,beetroot salad with carrot, apple and hazelnuts -
10 minSide dishavocados, lemon, vine tomatoes, olive oil, leaf parsley, coriander, salted macadamia nuts,avocado salad with macadamia nuts
Nutrition
305Calories
Sodium35% DV830mg
Fat38% DV25g
Protein26% DV13g
Carbs3% DV8g
Fiber4% DV1g
Loved it