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Loretta Paganini: Pancetta-Wrapped Peaches 8/6/13

8:50 AM, Aug 6, 2013   |    comments
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Pancetta-Wrapped Peaches with Basil and Aged Balsamic

(Serve 8)


16 thin slices of pancetta

2 freestone peaches-halved, pitted and cut into 8 wedges each

Freshly ground pepper

16 basil leaves

1 tablespoon olive oil

Aged balsamic vinegar, for drizzling


Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and top with a basil leaf. Roll up the pancetta to enclose the peaches.


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 aged balsamic vinegar and serve.


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