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
-
15 minSide dishfresh green beans, lettuce, Cherry tomatoes, traditional olive oil, balsamic vinegar, garlic, black olives,Green bean salad
-
30 minSmall dishcrumbly potato, salmon fillet, fish stock of tablet, lemon zest, Red pepper, flat leaf parsley, egg, bread-crumbs, sunflower oil,portuguese salmon cookies
-
25 minSide dishsticking potato, frying oil,potato nests
-
220 minSide dishdry white wine, vegetable stock, leeks, salmon fillet, gelatin, lemon, grated horseradish, capers, whipped cream,salmon mousse
Nutrition
305Calories
Sodium35% DV830mg
Fat38% DV25g
Protein26% DV13g
Carbs3% DV8g
Fiber4% DV1g
Loved it