Fougasse benedictine with pancetta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fantinomondello.ca.
Ingredients
- 1 pouch Fantino & Mondello diced Pancetta
- 15 ml (1 tbsp) white vinegar
- 8 whole eggs plus 8 egg yolks
- 410 ml (1 2/3 cup) unsalted butter
- 25 ml (5 tsp) white wine
- 25 ml (5 tsp) lemon juice
- 1 large store-bought fougasse bread without holes (plain, without olives)
- Spicy or mild store-bought antipasto, to taste
- Fine herbs of your choice (such as chives)
- Freshly ground salt and pepper
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