Ingredients
- 250 g good pancetta in one piece
- 1 tbsp olive oil
- 4 spring onions trimmed
- 50 g watercress sprigs washed, tough stalks discarded
- 6 sprigs thyme leaves picked and roughly chopped
- 50 g fresh salad leaves rinsed and dried
- a handful sprouted seeds
- 100 ml double cream
- freshly ground black pepper
- 1 tsp grain mustard optional
- a splash white wine vinegar optional
Servings:
Instructions
- Remove and discard the tough skin from the pancetta then cut the meat and its fat into short finger thick strips.
- 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.
- 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.
- Divide the watercress, salad leaves and sprouts between two plates.
- 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.
- Spoon the pancetta and sauce over the salad leaves and serve.
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