Description
Sicilian Spring Onion & Pancetta is a quick and savory dish featuring spring onions wrapped in crispy pancetta, cooked to perfection in a skillet. This rustic recipe highlights the sweet earthiness of spring onions paired with the salty, rich flavor of pancetta, making it a delightful appetizer or side.
Ingredients
Scale
Ingredients
- 6 thick spring onions (or 18 thin spring onions – 3 per bundle)
- 12 slices pancetta (or unsmoked bacon)
- 1 tbsp oil
Instructions
- Preparing Spring Onions: Begin by washing the spring onions thoroughly and trimming off any roots or wilted tops. If using thick onions, keep them whole; if using thin onions, group them in bundles of three.
- Wrapping with Pancetta: Take one slice of pancetta and wrap it snugly around each thick spring onion or wrap three thin spring onions together using one slice of pancetta, ensuring it covers them securely.
- Heating the Pan: Pour 1 tablespoon of oil into a skillet or frying pan and heat it over medium heat until shimmering but not smoking.
- Cooking the Wrapped Onions: Place 3 wrapped onions into the pan, ensuring they are spaced evenly to cook thoroughly and crisp up nicely.
- Cover and Cook Through: For thick onions, after 2 minutes of cooking, cover the pan with a lid and let them cook for an additional 3-4 minutes to ensure the onions are cooked through and tender.
- Crisping Pancetta: Remove the lid and continue frying the onions for 2-3 minutes uncovered. This step crisps up the pancetta wrapping, adding texture and flavor.
- Serving: Once the pancetta is crispy and the onions tender, remove from the pan and serve immediately while hot.
Notes
- You can substitute pancetta with unsmoked bacon if pancetta is unavailable.
- Cooking times may vary slightly based on the thickness of the spring onions.
- Keep an eye to avoid burning the pancetta during the crisping stage.
- Serve as a savory appetizer or a side dish alongside salads or grilled meats.
