Dining PIX: Salumeria Rosi Parmacotto

Cesare Casella, executive chef and partner of Salumeria Rosi Parmacotto, will be here to show us how to make Insalata di Uova e Carne Secca del Pontormo (Scrambled Eggs with Mesclun and Pancetta).

Salumeria Rosi Parmacotto is a restaurant and gourmet food store serving Italian speciality food products. They are located at 283 Amsterdam Avenue, New York, New York 10023. For more information, visit www.salumeriarosi.com or call (212) 877-4800.

Don't miss out on this exclusive Dining PIX deal! For the price of only $25, diners will recieve a gift certificate worth $50! Supplies are limited. For more information on this and all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

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RECIPE, VIDEO AND PICTURE AFTER THE JUMP...

Insalata di Uova e Carne Secca del Pontormo
Scrambled Eggs with Mesclun and Pancetta, Serves 1

Ingredients
1 T olive oil
2 ½ oz diced pancetta
1½ T chopped parsley
1½ T chopped fresh marjoram
1½ T chopped fresh thyme
2 eggs
1 oz mesclun or other soft lettuces, cut into strips (3/4 in.)
1 T red wine vinegar
1 T balsamic vinegar
Salt and black pepper

Procedure
1. Place the oil, pancetta, and herbs in a small skillet (padella) and place over heat. Cook to render some of the fat from the pancetta but do not brown.
2. Crack the eggs into a bowl but do not whisk. Pour the eggs into the pan and cook, stirring over medium-low heat with a rubber spatula, until the eggs are lightly scrambled and still very soft. Season with salt and pepper. Remove pan from heat as necessary to keep the eggs from overcooking.
3. In a bowl, toss the lettuce with a drizzle of both vinegars. Add the eggs and toss. Season with salt and pepper and serve immediately.

Chef's Notes
The eggs are not whisked before cooking to blend the egg whites and yolks. This is because it is desirable in this salad to taste the different consistencies of the cooked white and yolk.