4 white peaches
4 yellow peaches
600g (21 oz.) pancetta, cubed
¼ small white onion
coarse sea salt, to taste
white pepper, to taste
extra-virgin olive oil, for drizzling
Peel peaches and cut each into 8 wedges. In a skillet over medium heat, fry pancetta until brown. Place peaches in a bowl and shave onion on top using a peeler. Toss with salt, pepper, and olive oil. Plate mixture and top with pancetta.
Made from pork belly, pancetta is a traditional un-smoked, dry-cured meat. Allowing the pancetta to fully render sweetens the pork, and balances the crispness of the meat with the softness of the peaches. An easy way to peel peaches is to drop them into a pot of boiling water for a few seconds, then shock them in an ice bath.
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