Pancetta with Cream and Greens (2)

Pancetta with Cream and Greens (2)
Print Recipe
Pancetta with Cream and Greens (2)
Print Recipe
  1. Remove and discard the tough skin from the pancetta then cut the meat and its fat into short finger thick strips.
  2. Warm the olive oil in a shallow non stick pan, add the pancetta and fry over a moderate heat for 4-5 minutes until the fat is golden.
  3. Slice the spring onions into 1 cm pieces and add to the pancetta with the chopped thyme. Leave to cook for a minute or so.
  4. Divide the watercress, salad leaves and sprouts between two plates.
  5. When the pancetta is golden and sizzling tip in the cream and grind in a little black pepper. Add the grain mustard or vinegar if using. Bubble up for a minute or so, stirring.
  6. Spoon the pancetta and sauce over the salad leaves and serve.
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