Friday, March 11, 2011

Java Nation Flyer of the Week

When I saw this flyer at Java Nation today, I felt like calling the number and saying, "Forget babysitting and go into advertising!" What a cute and seasonal drawing! It made me rush over to Bette and Dale's (1726 Bridgehampton-Sag Harbor Turnpike) for a half-dozen fresh organic eggs. In no time, I had made some egg salad with fennel and pancetta, which I enjoyed on a toasted ciabatta roll from the IGA. Here is the recipe:

Egg Salad Sandwiches with Fennel and Pancetta
Serves 4

4 pieces panceta, diced
1 garlic clove, finely chopped
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teapsoon Dijon mustard
Ground black pepper
8 large eggs, hard-boiled, cooled, peeled, and chopped
1/2 fennel bulb, trimmed, tough outer layers removed, finely chopped
4 ciabatta rolls, split and lightly toasted

1. Cook the pancetta in a small skillet until crisp. Transfer to a paper towel-lined plate to drain. Discard all but 2 teaspoons fat from the pan, add garlic, and cook until just fragrant.
2. Scrape the garlic into a large bowl, add the mayonnaise, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste. Stir until smooth.
3. Add the eggs, fennel, and pancetta and gently stir, adjust seasonings, and serve immediately on toasted ciabatta rolls or refrigerate for up to 6 hours before serving.

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