Ingredients
- 30 g Parmesan cheese
- 2 sprigs fresh flat-leaf parsley
- 300 g water
- 1 tsp Vegetable stock paste
- 80 g fine polenta
- 20 g salted butter
- 150 g grapeseed oil
- 1 garlic clove
- 1 anchovy fillet in oil
- 100 g mayonnaise
- 20 g lemon juice
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 900 g water
- 500 g chicken tenderloins
- salt
- ground black pepper
- olive oil
- 4 eggs
- 40 g pancetta
- 1 baby cos lettuce
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