Summer salad with crispy pancetta and poached egg

Wash the salad leaves in salted water, drain well and set them aside to dry. Place the pancetta on a baking tray and bake it for a few minutes in a 175°C preheated oven until its crispy. Then set it aside for a moment.

Defrost the Round Rosemary Focaccia and cut into cubes. Place the cubes on a baking sheet, drizzle with BELOLIVE® olive oil and season with sea salt and pepper. Bake the cubes once more for 5 minutes in an oven pre heated to 175 °C.

Bring a pan of water to a boil and add a dash of vinegar. Reduce the heat and create a whirpool with spoon in the water. Crack open an egg and add it to the water and leave it to poach for several minutes. Remove the egg careful for a spoon and let it cool down in icey salted water.

  Dress the salad on the plate with the belly tomatoes, bread cubes and bacon. Re-heat the poached egg lightly in boiling water then place it by the lettuce. Garnish the dish with pepper, parmesan chips and RISSO® Chive Vinaigrette.