Pancetta with Cream and Greens (2)

Pancetta with Cream and Greens (2)
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Pancetta with Cream and Greens (2)
Print Recipe
Ingredients
Servings:
Instructions
  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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