Italian Eggs  Benedict
Pancetta

Pancetta

Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. The secret to our pancetta is the preparation. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor.

Uncured Pancetta

Uncured Pancetta

Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor. Should be cooked before consumption.

Pancetta

Pancetta

Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. The secret to our pancetta is the preparation. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor. 3lb piece for slicing and dicing.

Italian Eggs Benedict

Servings: 4

Course: Course Breakfast


Ingredients

2 pkg (3 oz each) Fiorucci Sliced Pancetta

2 tbsp olive oil, divided

2 bunches rapini, trimmed

Pinch each salt, pepper and hot pepper flakes

8 rounds prepared polenta (1/2-inch thick)

8 eggs

1 tsp white vinegar

 

Pesto Hollandaise Sauce:

2/3 cup unsalted butter

3 egg yolks

1 tbsp fresh lemon juice

1 tsp Dijon mustard

Pinch each salt and pepper

2 tbsp basil pesto

Directions

Pesto Hollandaise Sauce: Melt butter in small saucepan set over medium-high heat until bubbling. Combine egg yolks, lemon juice and mustard in blender; purée until smooth. With motor running, slowly pour in bubbling butter until fully combined. Season with salt and pepper; stir in pesto. If too thick, thin with a little water; keep warm.

 

Place pancetta on parchment paper–lined baking sheet; bake in 400°F oven for 10 minutes or until crisp. Drain on paper towel. Set aside.

 

Meanwhile, blanch rapini in saucepan of boiling salted water for 2 to 3 minutes or until tender-crisp. Cool quickly in cold water; drain well. Heat 1 tbsp olive oil in skillet set over medium heat; add rapini. Sprinkle with salt, pepper and chili flakes; sauté for 3 to 5 minutes or until tender. Set aside.

 

In large skillet, heat remaining oil over medium-high heat; fry polenta rounds, turning once, for about 6 minutes or until crispy and golden. Place on plates and cover to keep warm.

 

Fill saucepan with enough water to come 3 inches up side. Heat until water simmers gently; stir in vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.

 

Top each round of polenta with pancetta, rapini, poached egg and Pesto Hollandaise sauce.