Cesare casella's pontormo salad with pancetta and egg

Indulge in the rich flavors of Pontormo Salad with crispy pancetta, boiled egg, and vibrant greens. A culinary delight that is both satisfying and delicious.

Ingredients:

• 1 tablespoon olive oil
• 70g diced pancetta
• 1 1/2 tablespoons chopped parsley
• 1 1/2 tablespoons chopped fresh marjoram
• 1 1/2 tablespoons chopped fresh thyme
• 2 eggs
• 30g mesclun or other delicate lettuce, cut into 3/4-inch strips
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Salt and black pepper, to taste

Instructions:

1. Heat a small skillet over medium-high heat and mix together the oil, pancetta, and herbs. Cook until the fat from the pancetta is released, but avoid browning it. Break the eggs into a bowl without beating them. Transfer the eggs into the skillet and gently stir over medium-low heat using a rubber spatula. Continue to stir until the eggs are softly scrambled and still moist. Season with salt and pepper.
2. Take the skillet off the heat to prevent the eggs from cooking further. In a separate bowl, mix the lettuce with a drizzle of both vinegars. Add the scrambled eggs and mix everything together. Season with salt and pepper, and serve immediately.

Summary:

• Calories: 555 kcal
• Fat: 48 g
• Protein: 22 g
• Carbs: 7 g
• Potassium: 454 mg
• Magnesium: 44 mg