Vegetable stamp carbonara style with pancetta cheese chips

Ingredients

Directions

1. 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. 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. 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. 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. 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.