Categories: Salad
Ingredients
- 2 large eggs
- 12 slices crusty peasant bread
- 2 large garlic cloves, halved
- Olive oil for liberal drizzling, plus 2 tbsp.
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 lb. thick-cut pancetta, diced
- 1/2 lb. cremini mushrooms, sliced 1/4 inch thick or quartered
- Salt and pepper
- 1/3 cup Marsala or dry sherry
- 1/2 lb. farm spinach, washed, dried, and chopped
- 1/2 small red onion, chopped
- Juice of 1 lemon
- Freshly grated nutmeg
Directions
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eheat the oven to 400.
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Place the eggs in a small pan, cover with water, and bring to a boil. Cover the pan, turn off the heat, and let stand for 10 minutes. Run the eggs under cold water, crack them and return them to the cold water for a few minutes to loosen the shells, then peel and chop the eggs.
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While the eggs come to a boil, arrange the bread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Remove from the oven and rub the toast with cut garlic, drizzle with olive oil and sprinkle with the cheese. Return to the oven for 1 to 2 minutes to set the cheese into the toast.
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While the bread toasts, heat a skillet over medium-high heat with the 2 tbsp. of olive oil. Add the pancetta to the hot oil, crisp for 3 minutes or so, then add the mushrooms and cook for 8 to 10 minutes, until tender. Season with salt and pepper and deglaze the pan with the Marsala or sherry.
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While the mushrooms cook, combine the spinach with red onions and dress with the lemon juice, a liberal drizzle of olive oil, salt, pepper and nutmeg.
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To serve, arrange the toasts on a platter and top with the mushrooms, then the spinach and garnish with the chopped eggs.