Vegetable stamp carbonara style with pancetta cheese chips

Name: Vegetable stamp carbonara style with pancetta cheese chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp salt, nutmeg, pepper; 350 g Frozen leaf spinach; 60 g Pancetta; 60 g P; 4 TABLESPOONS light vinegar; 4 fresh eggs (Gr. M); 2 TABLESPOONS Butter; 150 ml Milk; 250 g frozen peas; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

You've never eaten carbonara like this before! In this homage to the Italian original, the egg sits enthroned on a mountain of crispy ham chips and mashed vegetables.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp salt, nutmeg, pepper
350 g Frozen leaf spinach
60 g Pancetta
60 g P
4 TABLESPOONS light vinegar
4 fresh eggs (Gr. M)
2 TABLESPOONS Butter
150 ml Milk
250 g frozen peas
baking paper

Directions

1
Peel and wash the potatoes, cut them into pieces and cook them covered in salted water for about 20 minutes. Add frozen spinach and cook for about 10 minutes.
2
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Cut Pancetta finely. Grate the pecorino finely. Mix both and spread them in 8 heaps on the baking tray. Press flat to form talers (approx. 8 cm Ø). Bake in a hot oven for 10-12 minutes.
3
Bring approx. 2 l water and vinegar (no salt!) to the boil in a wide pot. Beat the eggs one after the other into a cup, slide them one by one into the boiling water and poach in it for about 4 minutes. The water must not boil during this process, as the egg whites would run apart due to the fizzing.
4
Bring butter and milk to the boil briefly. Add peas to the potatoes and cook for about 3 minutes. Remove the eggs with a skimmer and let them drip off on kitchen paper. Drain the potatoes in a sieve, drain briefly and put them back into the pot. Add butter and milk and mash everything coarsely. Season to taste with salt and nutmeg. Arrange mashed potatoes with cheese-ham chips and eggs. Season with pepper.
5
TIP: Poach eggs for beginners: Use very fresh eggs. The egg white is then still viscous and envelops the yolk like a protective cover. This is guaranteed to work: Line cups with cling film and coat with oil. Beat the eggs one by one and let them slide in carefully. Tie with kitchen string and poach.