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Recipe: Insalata Pontormo (Warm salad with pancetta and eggs)

CookingLifestyle and Leisure

Total time: 15 minutes

Servings: 4

Note: 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

1. For the dressing, whisk together the red wine vinegar, balsamic vinegar and red wine in a small bowl with the salt and pepper. Whisk in 2 tablespoons of olive oil and set aside.

2. Place the remaining olive oil and pancetta in a large frying pan and cook over medium heat until the pancetta is transparent, about 5 to 7 minutes. Add the herbs.

3. Beat the eggs with a pinch of salt and pepper to taste and pour them into the pan. Cook, stirring, until they form large, soft curds. If you see they are drying, take them off the heat and continue stirring.

4. Place the greens in a large shallow bowl and dress with just enough of the dressing to coat the leaves very lightly. Add the egg mixture and toss until well distributed. Serve immediately.

Each serving: 286 calories; 13 grams protein; 3 grams carbohydrates; 1 gram fiber; 24 grams fat; 5 grams saturated fat; 326 mg. cholesterol; 529 mg. sodium.

Copyright © 2014, Los Angeles Times
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