Sicilian Spring Onion & Pancetta
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.
Servings: 2
Calories: 424kcal
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
Calories: 424kcal | Carbohydrates: 4g | Protein: 11g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 562mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg