John Myers
Contents
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Ingredients
- 1 bunch Spring onions
- 4 slices Pancetta belly bacon
- 1 tbsp Pine nuts
- 2 tbsp Tomatoes pickled in oil
- 2 tbsp Olive black
- 1 Boiled egg
- 1 tbsp Mustard medium hot
- 1 tbsp Olive oil
- Balsamic vinegar w.m. Fig balsamic
- Salt, pepper from the mill
Instructions
- Clean the spring onions and blanch the salted water. Drain. To put on a plate.
- Cut the pancetta into strips and fry until crispy in a pan without oil, drain on paper. Briefly fry the pine nuts in the same pan until they are light brown.
- Place the strips of bacon and pine nuts on the onions.
- Chop the tomatoes and olives and place on the onions.
- Mix a vinaigrette from mustard, olive oil and balsamic vinegar, season with salt and pepper. Cut the hard-boiled egg into small pieces and add to the vinaigrette. Pour the finished vinaigrette over the Zwieln.
- There is also a foccacia based on a recipe from my cook-bar friend Jasti 180101, thanks again for this great recipe.
Nutrition
Serving: 100gCalories: 151kcalCarbohydrates: 3.8gProtein: 5.5gFat: 12.4g
