Ingredients
Units
Scale
- 8 thin slices of pancetta
- 9 jumbo eggs
- 1 cup celery, chopped, including any leaves
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 9 large, colossal, pimento-stuffed green olives
- 3 Tbsp. fresh chives, chopped
- 2 Tbsp. fresh Italian parsley, minced
- 1 tsp. fresh dill, minced
- 3 Tbsp. Gorgonzola cheese, crumbled
- 1 cup olive-oil based mayonnaise
- freshly cracked sea salt and black pepper to taste
- Lettuce
- Ciabatta bread
- Garnish: green olives
Instructions
- Preheat oven to 400 degrees.
- Spray a baking sheet with olive oil cooking spray.
- Lay the pancetta slices in one layer on the baking sheet and bake for 15 minutes until brown and crispy.
- When finished baking, allow pancetta to cool and then chop it up into small pieces.
- Gently place eggs in a medium pot.
- Fill with water.
- Bring to a boil.
- Boil for 10 minutes only so that the yolks do not develope a greenish-blue outer ring color.
- One by one, crack eggs and run (individually) under cold running water while peeling off the shell.
- Cool eggs in sealed container or plastic bag in frig.
- Chop/dice all eggs, celery, onion, garlic, green olives, chives, Italian parsley, and dill; mix well.
- Mix in the gorgonzola cheese.
- Gently mix in mayonnaise, salt and pepper.
- Blend in the crumbled pancetta.
- Serve with lettuce on very fresh, soft white bread for a sandwich or on a bed of lettuce for a salad.
- Garnish with green olives.
