This recipe is so very delicious and very authentic. Trust me when I say that it is actually pretty much restaurant quality. True. And here am I say that about my own cooking! *blush**Taken from Karen Martini's 'Where the Heart Is'*
Ingredients
1 bulb garlic
1 cup (300g) egg mayonnaise
2 tbs sour cream
8 anchovy fillets, finely chopped
1/2 lemon, juiced
1/2 clove garlic, finely chopped
splash of vinegar
4 free-range eggs (60g each)
3 baby cos lettuces, very outed leaves removed and each cut into 6 wedges, leaving core intact
1/2 cup flat-leaf parsley leaves, finely chopped
1/2 bunch chives, finely chopped
1 red onion, finely sliced
3 tbs small capers
10 slices pancetta, roasted at 165C for 5-7 minutes
150g shaved Parmesan
extra lemon juice
freshly ground black pepper
4 slices sourdough bread
extra clove garlic and olive oil to serve
Method
To make the dressing, roast the garlic bulb at 150C for 30 minutes, then cut and squeeze flesh out. Combine roasted garlic flesh, mayonnaise, sour cream, anchovies, lemon juice and chopped garlic in a food processor and process until smooth. If the mix is too stiff, add a little lemon juice until dressing is sauce-like. Set aside.
Bring a saucepan of lightly salted water to the boil and add a splash of vinegar. Slide in eggs and poach for 3-5 minutes. Remove with a slotted spoon and keep warm.
Arrange lettuce on plates and drizzle over dressing. Scatter parsley, chives, onion and capers over lettuce.
Place an egg on each plate, crumble pancetta over eggs and shave over some Parmesan, add a squeeze of extra lemon juice and, if desired, grind over black pepper.
Toast the bread, rub with an extra clove or garlic, then drizzle with olive oil and cut into fingers. Serve immediately.
Serves 4
Ingredients
1 bulb garlic
1 cup (300g) egg mayonnaise
2 tbs sour cream
8 anchovy fillets, finely chopped
1/2 lemon, juiced
1/2 clove garlic, finely chopped
splash of vinegar
4 free-range eggs (60g each)
3 baby cos lettuces, very outed leaves removed and each cut into 6 wedges, leaving core intact
1/2 cup flat-leaf parsley leaves, finely chopped
1/2 bunch chives, finely chopped
1 red onion, finely sliced
3 tbs small capers
10 slices pancetta, roasted at 165C for 5-7 minutes
150g shaved Parmesan
extra lemon juice
freshly ground black pepper
4 slices sourdough bread
extra clove garlic and olive oil to serve
Method
To make the dressing, roast the garlic bulb at 150C for 30 minutes, then cut and squeeze flesh out. Combine roasted garlic flesh, mayonnaise, sour cream, anchovies, lemon juice and chopped garlic in a food processor and process until smooth. If the mix is too stiff, add a little lemon juice until dressing is sauce-like. Set aside.
Bring a saucepan of lightly salted water to the boil and add a splash of vinegar. Slide in eggs and poach for 3-5 minutes. Remove with a slotted spoon and keep warm.
Arrange lettuce on plates and drizzle over dressing. Scatter parsley, chives, onion and capers over lettuce.
Place an egg on each plate, crumble pancetta over eggs and shave over some Parmesan, add a squeeze of extra lemon juice and, if desired, grind over black pepper.
Toast the bread, rub with an extra clove or garlic, then drizzle with olive oil and cut into fingers. Serve immediately.
Serves 4
3 comments:
Yum, Not keen on pancetta but will give it a go.(i could use bacon hey)
Marianne - Pancetta is not unlike bacon in some ways. Just a stronger flavour. You buy it very thinly sliced anyway and it crisps up wonderfully in the oven. Try it.
Yummy, yummy.
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