Sicilian Spring Onion & Pancetta
By Lee Jackson ↣ Published on: April 12, 2024
Some things in this world are just meant to be together. No other country knows this more than Italy. In Sicily, the clever locals have been enjoying a combination of spring onion wrapped in pancetta for many years. A simple street food that pairs the fragrance of green/spring onion and salty pancetta.
You know from the first mouthful that you're on to something very special indeed when you taste this amazing and super simple dish from Sicily, Italy. I first ate mine in the Capo market of Palermo, Sicily and was blown away at how utterly delicious they were.
There really isn't that much to this dish and recipe only features two ingredients, but all that makes complete sense when you take your first bite. The mellow, sweet onion flavour from the spring onions and the salty umami from the crisp pancetta are pure kismet. In Palermo, the onions were in season and were large and fat - almost like a small leek, this meant they were soft and silky when cooked with just the right amount of char. If street food were an Olympic sport, these treasures would be in Gold position!
What's Ahead?
What are Mangia e Bevi?
In Sicily, this dish goes by the name of 'Mangia e Bevi', which rather confusingly translates as 'Eat and Drink'. In the Palermo, they also go by the name 'Arrusti and Mancia'.
They're a typical street food around Sicily and cooked over hot coals and served piping hot. Italian bacon (pancetta) is tightly wrapped around fat spring onions and charred. The onions are cooked in their own steam and become soft and silky during the cook.
They're especially loved during Easter time and families will gather in the parks to grill their own over the coals and enjoy right from the grill, when they're at their very best.
Stuff You'll Need
There are two ingredients to this dish! Only two... but be sure to pick up the best you can get.
- Spring Onions (Green Onions) - Be sure to pick up large, thick spring onions - fat onions will have more flavour and hold their shape better. If you can't get large ones, you could bundle up 2-3 thinner onions in the pancetta instead.
- Pancetta - buy sliced pancetta (ask your local Italian deli counter to slice to for you). You can also use a good quality unsmoked bacon as a substitute.
Step by Step
Making the onions is pretty easy. You can char them on a BBQ or cook them in a pan. It was cold out when I created this recipe, so the pan was my choice...
- Step 1 - Wrap each onion in the pancetta and set aside.
- Step 2 - Heat a pan with a little oil and fry the onions for about 8 minutes, turning once or twice. I also like to put on a lid for 3-4 minutes during cooking in the pan as it helps ensure the fat onions are cooked properly on the inside. I remove the lid and let any liquid evaporate until the onions are frying once again. If you're using thinner onions, you can skip this step.
Serving & Storage Suggestions
Serving is simple - they're meant to be enjoyed on their own with nothing else. If you're making a lot and have limited frying space you can do them in batches and arrange on a baking sheet. Then blast in a hot oven for 3-4 minutes when they're all done.
They should be served right away, so make sure you have all your greedy guests waiting for the second they're done. They don't last long so don't worry about any leftovers, it's unlikely.
Ready to get cooking?
Are you ready to transport yourself to a busy marketplace in the heart of Palermo Sicily? You will be nothing but delighted by these delicious treasures - the perfect marriage of flavour and texture. I could easily eat a dozen to myself and I'm sure you'll be the same. Hope you enjoy the recipe.
More Italian recipes
If you like these delicious Spring Onions and Pancetta, I'm sure you'll love some more of my favourite Italian recipes.
- Pasta with Pistachio Pesto
- Italian Sausage & Lentils
- Pinsa Romana
- Radicchio Salad with Pear, Walnut & Gorgonzola Dressing
- Gramigna Pasta with Sausage
- Pallotte – Cacio e Uova (Bread & Cheese Balls)
- Beetroot Risotto with Taleggio Cheese
- Pampanella Molisana (Paprika Roast Pork from Molise)
- Panzerotti (mini calzone pizza with tuna, olives & red pepper)
Any Questions? (FAQ)
Have a question? Let me know in the comments.
They are an Italian street food from Sicily featuring fat spring onions, wrapped in pancetta and cooked until crisp on the outside, soft on the inside.
Pancetta is the Italian version of cured bacon. Salty and fatty.
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Ingredients
- 6 thick spring onions (or 18 thin spring onions - 3 per bundle)
- 12 slices pancetta (or unsmoked bacon)
- 1 tbsp oil
Instructions
- Wrap each onion tightly in the pancetta and set aside. If you don't have large spring onions, bundle 3 thin ones together and wrap tightly.
- Heat a large pan over a medium/high heat with a little oil and place 3 of the onions into the pan.Cook for 8 minutes, turning once or twice during the cook to crisp up the pancetta on all sides.TIP: if you're using fat onions; after 2 minutes, pop on a lid and cook for 3-4 minutes to allow the onions to cook through. Remove the lid and fry as normal for the remaining 2-3 minutes to crisp up the pancetta.
- Arrange the onions on a baking tray and repeat with the remaining onions. Keep hot in a warm oven. When all the onions are cooked, serve immediately as they are with no other adornments.
Nutrition
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