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Perfect Summer Appetizer: Pancetta-Wrapped Peaches

partysugar — Sat, 16 Aug 2008 09:30:15 -0700

When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients - peaches, pancetta, basil, and balsamic vinegar - and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant. The vinegar adds a light tanginess that makes this appetizer superbly gourmet. I brought them to a barbecue where they were paired with the host's refreshing, potent sangria. The coupling was the hit of the party! If there is one recipe you make this summer, make this one. To learn the technique, read more.

Pancetta-Wrapped Peaches
Modified from Food and Wine magazine

Ingredients

16 thin slices of pancetta
2 medium freestone peaches - halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
toothpicks
Balsamic vinegar, for drizzling

Directions

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches and secure with a toothpick.
Heat a grill to medium. Place the peaches on the grill and grill, turning so each side is cooked, until the pancetta is crisp and the peaches are soft, 20-25 minutes.
Transfer to a platter and lightly drizzle the peaches with aged balsamic vinegar and serve.

Makes 16 appetizers.

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Pancetta Wrapped Peaches

partysugar — Fri, 15 Aug 2008 16:34:38 -0700

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Let's Dish: What Did You Serve at Your Last Dinner Party?

partysugar — Tue, 11 Aug 2009 10:15:00 -0700

Dinner parties are my favorite kind of party. Creating a meal for loved ones is highly satisfying, and when I'm prepping for a dinner, I'm always in the best mood. Whether it's a meal I've been planning for months or a last-minute affair, I always write down the menu.

The last dinner party I hosted was two weeks ago for 10 friends. To start I served grilled pancetta-wrapped peaches and chili con queso with tortilla chips. The appetizers were washed down with a watermelon mint lemonade cocktail. For the main course we enjoyed steak, grilled vegetables, mixed green salad with avocados and nectarines, and a tomato tart.

The memory is still fresh in my mind, but I'm already planning my next dinner and I need inspiration. So do tell: what was on the menu at your last dinner party?

Burning Question: How Does Pancetta Differ From Prosciutto?

YumSugar — Thu, 21 Aug 2008 03:00:45 -0700

Aïda Mollenkamp prefers it to prosciutto, and PartySugar loves it wrapped around her peaches. But what exactly is pancetta?

Referred to as "Italian bacon," pancetta is an Italian charcuterie selection made from salt-cured, aged pork belly. It is not smoked like American bacon, so it has a mellower flavor and higher amount of moisture.

Unlike prosciutto - cured, Italian ham that is made from the hind leg of the pig and is often served thinly sliced and uncooked - pancetta is made from pig's belly, so it is higher in fat content. It is often cooked so its fat can be rendered to add depth to sauces, pastas, roasts, and sautés.

There are many gourmet varieties of pancetta (you can even make it yourself) but don't look for any Italian versions. They are banned from being imported into the United States. Which do you prefer? Pancetta or prosciutto?

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