PORCHETTA & DUCK EGGS BAPS WITH CAESAR SALAD
Step 1 Roast or BBQ the Porchetta according to the instructions on its packaging.
Step 2 Place parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Add chili flakes for a touch of heat if you like.
Step 3 Crush 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 40g Parmesan, Olive Oil, Worcestershire sauce, mustard and lemon juice. Season to taste with salt and black pepper. Toss the lettuce with dressing and sprinkle over the remaining Parmesan cheese.
Step 4 Fry the duck eggs until white is set but yolk is still runny.
Step 5 Heat the ciabatta rolls in an oven to warm and gently crisp, then split. With the cut side down place each roll in the Porchetta pan to mop up some of the juices. Layer with two slices of porchetta on the ciabatta base, top with a spoonful of the gremolata, then a duck egg and replace the ciabatta lid. Serve alongside the Caesar salad.