Cipollate Con Panchetta

Instruction​

• Trim the root and top off of scallions

• Wrap pancetta around each scallion in a twist

• Chop any leftover pancetta into small pieces

• Heat a pan on low with olive oil and flavor with:

• minced garlic

• pancetta scraps

• a knob of butter

• Lay the scallions in the pan flat and season with pepper

• Cook 6-8 minutes, turning only once

• Drag scallions to a platter and spoon over sauce