24 scallions (green onions), trimmed
and peeled
good-quality olive oil
16 thin pancetta slices
2 lemons, cut into wedges
crushed dried red chilies
a few fresh basil or arugula leaves (optional)
fresh Italian bread such as ciabatta or
focaccia, or other crusty bread rolls
salt and freshly ground black pepper
1Place the scallions in a bowl, and drizzle with a little olive oil. Season well
with salt and pepper; toss to coat.
2On a clean work surface, lay out two strips of pancetta side by side, with
the long sides together. Repeat with all the pancetta, so that you have a bit
of a production line. Place 3 scallions at one end of each of the pancetta strips,
and roll the pancetta tightly around the scallions to cover. Grill on a preheated hot
barbecue or grill pan, or under a hot broiler, for a couple of minutes on each side
until golden and crispy. Transfer to a cutting board, and cut into small ¾in (2cm)
chunks. (Cutting up the scallions makes them much easier to eat.)
3Split open a crusty bread roll and put the scallion pieces inside. Drizzle
with a little olive oil. Season with salt and pepper. Squeeze a little lemon
juice over the top, and sprinkle with a few crushed chilies. Add a few basil or
arugula leaves. Sandwich the filled roll together, and place on the barbecue or
under the broiler for a couple of minutes each side so that it is toasted.
4Eat at once, with your sleeves rolled up and lots of paper napkins on hand.
This dish is ideal as part of a summer picnic or barbecue, or as a starter
before the main meat or fish is grilled. Alternatively, chop the grilled scallion into
pieces, pile on top of crostini, drizzle with a little olive oil, and sprinkle with
chopped basil or arugula. Season with the lemon and crushed chilies, and eat
with your fingers.
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