Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 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.