Pancetta-Wrapped Peaches with Basil and Balsamic

When I made this recipe I doubled it so if if it looks like I am making more than what the recipe calls for in the pictures, that’s why…

Got the recipe from here

16 thin slices of pancetta
2 medium peaches—halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
balsamic vinegar, for drizzling
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Lay the pancetta slices out on a work surface, then lay a basil leaf over the pancetta then, set a peach wedge at the edge of each slice, season with salt and pepper. Roll up the pancetta to enclose the peaches.
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I used a toothpick to help keep the pancetta and basil leaf together

In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat,
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turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter
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and repeat with the remaining peaches.
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Lightly drizzle the peaches with balsamic vinegar and serve.

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Recipe

  • 16 thin slices of pancetta
  • 2 medium peaches—halved, pitted and cut into 8 wedges each
  • Salt and freshly ground pepper
  • 16 basil leaves
  • 1 tablespoon olive oil
  • balsamic vinegar, for drizzling
  • Lay the pancetta slices out on a work surface, then lay a basil leaf over the pancetta then, set a peach wedge at the edge of each slice, season with salt and pepper. Roll up the pancetta to enclose the peaches.
  • I used a toothpick to help keep the pancetta and basil leaf together
  • In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat,
  • turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.
  • Lightly drizzle the peaches with balsamic vinegar and serve.
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