Grilled scallions wrapped in pancetta
Instructions:
- Place the scallions in a bowl, and drizzle with a little olive oil. Season well with salt and pepper; toss to coat.
- On a clean work surface, lay out two strips of pancetta side by side, with the long sides together. Repeat with all the pancetta, so that you have a bit of a production line. Place 3 scallions at one end of each of the pancetta strips, and roll the pancetta tightly around the scallions to cover. Grill on a preheated hot barbecue or grill pan, or under a hot broiler, for a couple of minutes on each side until golden and crispy. Transfer to a cutting board, and cut into small ¾in (2cm) chunks. (Cutting up the scallions makes them much easier to eat.)
- Split open a crusty bread roll and put the scallion pieces inside. Drizzle with a little olive oil. Season with salt and pepper. Squeeze a little lemon juice over the top, and sprinkle with a few crushed chilies. Add a few basil or arugula leaves. Sandwich the filled roll together, and place on the barbecue or under the broiler for a couple of minutes each side so that it is toasted.
- Eat at once, with your sleeves rolled up and lots of paper napkins on hand. This dish is ideal as part of a summer picnic or barbecue, or as a starter before the main meat or fish is grilled. Alternatively, chop the grilled scallion into pieces, pile on top of crostini, drizzle with a little olive oil, and sprinkle with chopped basil or arugula. Season with the lemon and crushed chilies, and eat with your fingers.