Servings: two or three.
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Delicious and easy! In line with another reviewer's comments, I cut the salt to 1/8 t. (be sure to use kosher if you follow this--table salt is saltier).
I made this for Easter brunch for my husband and myself. We both thought it was terrific, though a bit salty. The next time I make it (and, there will be a next time), I may skip adding the 1/4 teaspoon Kosher salt to the egg mixture. The Parmegiano Reggiano, Pancetta, and the Dijon mustard are all pretty salty ingredients so just that little bit of extra Kosher salt may not be needed. Of course, everyone's taste buds are different so what seemed a bit salty to us, might not be the case for others. It would also make a delicious dinner with a green salad.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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