Sandwich With Eggs And Pancetta


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Sandwich With Eggs And Pancetta
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Chef Marco Bistarelli from Il Postale restaurant in Perugia adds pancetta, the Italian bacon, to frittata for a unforgettable sandwich recipe

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  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 2
  • Recipe cuisine Italian

Heat the bread rolls in a 180° oven for four minutes, just enough time to make them crispy outside.

While they’re heating, prepare a frittata with the chopped herbs and green onion, cut very finely.

Make sure the frittata is at least 4 mm thick. Let it get golden for a few minutes in a non-stick pan.

In another pan heat a slice of pancetta (about 2 mm thick) on each side.

Adding a bit of garlic and oil to another pan, sauté the borage leaves.

Now it’s time to put together the sandwich.

The pancetta goes first, then cut a piece of frittata to fit the roll and place it over the pancetta.

Top it with the sautéed borage and a sprinkling of green onion.

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