Esselunga Lucca San Concordio Recipes

SALSA RUSTICA WITH EGG AND PANCETTA

Steps:

• Bring a small saucepan of water to a boil, slip in the eggs, and cook for 9 minutes. Cool and peel, then chop, grate, or push through a spider-I prefer the eggs to be pretty chunky. In a medium bowl, season the eggs with salt and pepper and set aside.
• Warm a small skillet over medium-low heat, add the cooking oil, then the pancetta, and cook until it's the way you like it: soft, crispy, or in between. Drain and set aside both the pancetta and the fat.
• Add the pancetta, garlic, parsley, olive oil, and a pinch of salt to the chopped eggs. Mix well, taste, and consider adding a tablespoon more of the olive oil or a tablespoon of the reserved pancetta fat. Spread everywhere, as if it were good news, which it is.
• More good news, this from the salty sea: Replace the pancetta with 8 anchovy fillets, drained and chopped or pounded to a paste. Keep the eggs in there, or don't.

LINGUICA CON QUESO (CHEESE-GRILLED SAUSAGE)

Steps:

• Slice the sausage in half lengthwise.
• Preheat grill to medium-high.
• Brush and oil grill grate.
• Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes.
• Turn sausage over.
• Thickly sprinkle cut side with cheese.
• Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more.
• Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top.
• Cut crosswise into 1" pieces.
• Serve on toothpicks.

THE ONLY SALSA YOU NEED

Steps:

• Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
• Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.