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
-
5 minSide dishchickpeas in pot, Bio Today tahini white in pot, zhug spice mix, water, lemon, fresh coriander, bunch onion,fresh hummus with zhug
-
35 minSide dishRed onion, zucchini, red pointed pepper, spice oil for the oven - vegetables and minced meat, chilled sun-dried tomatoes, canned chickpeas, chilled burrata cheese,seasoned vegetables with burrata
-
50 minSide dishWhite bread, traditional olive oil, garlic,breadcrumb dip
-
70 minSide dishsalsify, fresh carrots, White wine vinegar, Red onion, fresh thyme, traditional olive oil, coarse sea salt,toasted salsify
Nutrition
305Calories
Sodium35% DV830mg
Fat38% DV25g
Protein26% DV13g
Carbs3% DV8g
Fiber4% DV1g
Loved it