Insalata Pontormo (Warm Salad With Pancetta And Eggs)

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Los Angeles Times


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15 minutes


This is adapted from Cesare Casella, chef-owner of Maremma in New York. Good-quality pancetta is available at the Cheese Store of Beverly Hills and Cube in Los Angeles. Use the best salad greens you can find, such as from farmers markets.

1 1/2 teaspoons red wine vinegar

1 1/2 teaspoons balsamic vinegar

1 1/2 teaspoons red wine

3/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 tablespoons good-quality olive oil, divided

3 1/2 ounces Italian pancetta, sliced 1/2-inch thick and cut into 1/4-inch-by- 1/2-inch strips

1 tablespoon mixed fresh herbs (any combination of rosemary, thyme, basil, savory, chives, oregano and mint)

6 large eggs

Salt and freshly ground pepper, to taste

4 cups washed, mixed salad greens, torn into bite-size pieces

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