4 ounces pancetta, 1/8" thick slices
2 small heads frisée greens
6 slices baguette, 1/2" thick
2 tablespoons olive oil
2 tablespoons sherry or red wine vinegar
2 eggs
1 tablespoon finely minced chives
freshly ground black pepper
1. Preheat oven to 450 °F.
2. Wash and dry frisée. Use the lighter color leaves for the salad. Break into small pieces and place into a large mixing bowl. Set aside.
3. Unroll the pancetta slices and cut crosswise into 1/2" strips. Place in a small pan with water to cover and bring to a boil. Drain, rinse with cold water and set aside.
4. Brush baguette slices with 1 tablespoon of olive oil on both sides and arrange on a baking sheet. Place in oven and toast, turning once until edges are golden brown-about 3 or 4 minutes. Set aside.
5. Fill a sauce pan three-fourths full with water and bring to a boil. Add 1 tablespoon vinegar and reduce heat so that water is just below a boil. One at a time, break eggs into a small bowl and slip gently into water. Poach until the whites appear cooked, but the yolks are still liquid — about 3 minutes.
6. Meanwhile, heat the remaining 1 tablespoon of olive oil in a sauté pan and add the drained pancetta. Sauté until golden but not crisp. Deglaze with remaining 1 tablespoon of vinegar and stir for about a minute. Pour over frisée, add chives and toss well. Arrange on individual plates.
7. Remove eggs from water and drain well on paper towels. Place one egg on each salad.
8. Add a few turns of black pepper and garnish with baguette slices.
Serves: 2
Source: Gerald Hirigoyen, Bistro, 1995, page 38. (From http://www.hertzmann.com/)
Prepared by: Julieta for the August 2001 meeting. (Note: This is not the same recipe Julieta made.)