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Pancetta Wrapped Peaches with Pork Spiedini

Pancetta Wrapped Peaches with Pork Spiedini

(Serve 8)


Pancetta-Wrapped Peaches:


16 thin slices of pancetta

2 freestone peaches—halved, pitted and cut into 8 wedges each

Freshly ground pepper

16 basil leaves

1 tablespoon olive oil

Aged balsamic vinegar, for drizzling


Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and top with a basil leaf. Roll up the pancetta to enclose the peaches. In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches. Lightly drizzle the peaches with aged balsamic vinegar and serve.


Pork Spiedini:

1/4 cup extra-virgin olive oil

1/4 cup dry red wine

2 garlic cloves, minced

1 teaspoon chopped fresh rosemary

1/2 teaspoon fresh parsley, chopped

1 pound pork tenderloin, trimmed and cut into

1 1/2-inch pieces

Salt and freshly ground pepper

8 pieces of sweet Italian sausages

1 red pepper, cut up

1 yellow pepper cut up


In a bowl, combine the oil with the wine, garlic, rosemary, parsley add pork pieces, sausage and peppers. Season with salt and pepper and let stand at room temperature for 1 hour. Drain, reserving the marinade. Light a grill. On eight skewers, alternately thread the sausages, pork, peppers. Be sure to leave space between each piece for even cooking. Brush the skewers with the marinade and grill over moderately low heat, turning frequently, until the pork is cooked and the sausages are lightly charred, about 10 minutes. Transfer to plates and serve with prepared peaches.
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