Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Yield: serves 4
24 large scallions, trimmed
8 strips bacon or pancetta
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup vegetable oil
Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes. Serve hot.