Recipe courtesy Bonterra Trattoria
Photo by Ingrid Kuenzel
350 g smoked pancetta, diced small
150 g shallot
150 g fennel, diced small
3 egg yolks
20 g minced garlic
20 g minced capers
10 g minced anchovy
200 g excellent quality sun dried tomato
60 g rocky mountain brassica mustard
- Cook pancetta until rendered. Add shallot and fennel, cook out a touch.
- Combine the rest of ingredients and emulsify in a food processor.
- Fold in cooked ingredients and season with kosher salt and fresh cracked pepper