A classic French style salad that incorporates a poached egg in the dressing.
Bring a small pot of water to the boil.
Add a dash of red wine vinegar and a large pinch of sea salt.
Heat a fry pan and when hot, add the sliced pancetta and fry until it starts to get crispy.
At this point add a splash of extra virgin olive oil, pepper and red wine vinegar to the pan to form a dressing.
Reduce the boiling water to a very gentle simmer.
Break the egg carefully into a small bowl and lower it gently into the water.
Use a spoon to help the poaching egg form into a clean oval shape.
Remove the egg when the white is set and the yolk is still very soft.
Place the washed frisee leaves in a bowl.
Add the pancetta and all the juices with an extra grind of pepper and transfer to a serving plate.
Place the soft poached egg on top and serve.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 40m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 59m ago