Pancetta with Montasio,
Chicory and Anchovy Salad

20 mins


  • 70 g Pancetta
  • 200 g Montasio cheese
  • 300 g young chicory
  • 16 anchovies in oil
  • 1 clove of garlic
  • extra virgin olive oil


Remove any tough outer leaves of the chicory, wash the remaining leaves and put to soak in cold water for at least half an hour. In the meantime, remove the rind and dice the Montasio. Heat two tablespoons of olive oil in a small non-stick pan and fry the peeled clove of garlic until it turns golden. Remove the garlic and add the anchovy fillets, frying them gently for a couple of minutes. Drain the chicory, dry it thoroughly and then chop it. Divide the Pancetta and the diced Montasio between the plates, then add the chicory and dress it with the anchovies in the oil. No salt required.

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