Known as “eat and drink” in Palermo, this is a super-simple and totally delicious bite to serve alongside a large glass of something cold.
INGREDIENTS
12 spring onions, root end trimmed off and halved lengthways
sea salt and ground pepper
12 slices streaky bacon
1 lemon
METHOD
Season the onions then put two halves back together. Wrap a slice of bacon around each one from end to end.
Place on a preheated barbecue grill or in a large sauté pan and cook, turning occasionally, until the bacon is cooked and crispy and the spring onions are wilted.
Remove from the grill and slice each one into 3cm pieces. Place on a serving plate and top with a squeeze of lemon juice, a grind of pepper and some sea salt. Serve immediately. Makes 12
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.