Whilst watching Rick Stein’s “Long Weekends” I salivated over this dish, which Rick tried whilst in a market in Palermo. Given the simplicity of the dish, having only two ingredients; bacon and spring onions, I decided to give this a go at home.
Despite being only two ingredients ( well three if you count the butter), I must stress that the bacon has got to be good quality unsmoked bacon. Cheap bacon will have too much fat and grease.
Set a griddle pan on the heat.
Wash some spring onions and cut off the root end.
Melt some butter and brush over the spring onions. Wrap a slice of bacon around the spring onion. Repeat until all spring onions and bacon have been used.
Place on the griddle plan and cook for a few minutes until the bacon is cooked, turning over carefully. The spring onion will still be crunchy with the strong onion flavour which works well with the salt of the bacon.
(Don’t worry the liquid you see in the photo is actually the melted butter and not grease from the bacon).
Serve, either as a starter or as part of a main meal.