Salsa Rustica With Egg And Pancetta Recipes

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SALSA RUSTICA WITH EGG AND PANCETTA



Salsa Rustica with Egg and Pancetta image

Spoon salsa rustica over grilled bread, grilled or roasted vegetables, roasted potatoes, sautéed greens, sliced tomatoes, boiled green beans, or cauliflower.

Provided by Cal Peternell

Yield Makes about 3/4 cup

Number Of Ingredients 8

2 eggs
Kosher or sea salt
Freshly ground black pepper
1 tablespoon cooking oil, olive or vegetable
3 ounces pancetta, cut into thin matchsticks
1 almond-size garlic clove, pounded
1/4 cup finely chopped parsley
3 tablespoons good olive oil, plus more if needed

Steps:

  • Bring a small saucepan of water to a boil, slip in the eggs, and cook for 9 minutes. Cool and peel, then chop, grate, or push through a spider-I prefer the eggs to be pretty chunky. In a medium bowl, season the eggs with salt and pepper and set aside.
  • Warm a small skillet over medium-low heat, add the cooking oil, then the pancetta, and cook until it's the way you like it: soft, crispy, or in between. Drain and set aside both the pancetta and the fat.
  • Add the pancetta, garlic, parsley, olive oil, and a pinch of salt to the chopped eggs. Mix well, taste, and consider adding a tablespoon more of the olive oil or a tablespoon of the reserved pancetta fat. Spread everywhere, as if it were good news, which it is.
  • More good news, this from the salty sea: Replace the pancetta with 8 anchovy fillets, drained and chopped or pounded to a paste. Keep the eggs in there, or don't.

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