SAUTEED CUCUMBERS WITH PANCETTA

SAUTEED CUCUMBERS WITH PANCETTA (for four)

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

 

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s