Zucchini and Pancetta Salad - - Insalata con Zucchine e Pancetta

Trim the tips of the zucchino, slice it finely, and sauté it in 2 tablespoons of oil, with the clove of garlic. Remove it from the flames while when the zucchino is slightly tender.

Meanwhile, wash and drain the spinach, leaving the leaves whole. Julienne the pepper, and toast the pine nuts.

Mix the spinach, pepper, and pine nuts in a large salad bowl.

Mince the pancetta and sauté it until the pieces are crunchy.

Season the salad with a vinaigrette made with 3 tablespoons of oil, salt and pepper to taste, and a tablespoon of vinegar. Stir in the zucchini, and the pancetta, with its oil (if you choose to omit the oil, add some more olive oil to the vinaigrette). Serve at once.

Serves 4.