SAUTEED CUCUMBERS WITH PANCETTA (for four)
2 slender cucumbers
1 teaspoon plus 2 tablespoons butter
4 very thin slices pancetta (about 1 ounce total)
coarse sea salt and white pepper
1 tablespoon chopped chives for garnish
1. Peel and trim the cucumbers. Cut in half lengthwise and scrape out seeds. Cut each section in half lengthwise so each strip is a little less than 1 inch wide. Cut crosswise, on the diagonal, alternating directions, to make small triangles.
2. Melt 1 teaspoon butter in a saute pan over medium high heat. Add the pancetta and cook until crisp, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
3. Wipe the pan completely clean with a paper towel. Add the remaining butter, then the cucumbers. Cook quickly, stirring, until the cucumbers are just wilted, but still crunchy, about 2 minutes. Season with salt and white pepper to taste, toss with chives and crumble the pancetta over. Serve at once.
adapted from the Los Angeles Times