Insalata Uova e Carne Secca del Pontormo
Pontormo's Warm Salad with Egg and Pancetta
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon mixed dried herbs (use any combination of dried rosemary,
thyme, basil, savory, chives, oregano and mint that you like)
3 1/2 ounces Italian pancetta, sliced and cut into strips (if not available,
use blanched bacon)
6 eggs
salt and fresh ground pepper, to taste
4 cups washed, mixed salad greens, torn into bite-size pieces
3 tablespoons Pontormo Dressing (recipe follows)
Preparation:
Place olive oil, herbs, and pancetta in a large frying pan
and cook over medium heat. When the pancetta is transparent, after 5 to 7
minutes, beat together the eggs, salt and pepper and scramble them in the
pan. They shouldn't be too dry. If you see they are drying, take them off
the heat and continue stirring. Dress the greens with the Pontormo dressing
and mix with the eggs. Serve immediately. (If you want a bit of crunch,
croutons are a nice touch.)
Condimento del Pontormo
Pontormo Salad Dressing
This dressing can be used for any salad.
Ingredients:
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon red wine
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra-virgin olive oil
Preparation:
In a small bowl, whisk together the vinegars and the wine.
Whisk in the salt and pepper, then the olive oil.
