Monday Snapshot

Every so often, I experience a flash of epiphany and then wonder why I’ve never thought of that idea before.

This is a riff on prosciutto with melon and/or figs. It works, in spades.

Roasted seedless grapes, with pancetta and parsley

Roasted seedless grapes, with pancetta and parsley

The grapes were tossed with olive oil and sea salt, then roasted at 400 F for 15 minutes. The pancetta is just thinly sliced pancetta that was chopped, then fried until crispy over medium heat, then seasoned with parsley, salt and pepper.

Time: About 25 minutes, including prep. I’ll be making this again — next time, with pancetta that’s been sliced just a little thicker.

3 thoughts

  1. Pingback: Salade Parisienne, with Sauce Moutarde « The Spamwise Chronicles

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