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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!