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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Gourmet | June 2004 Ingredients:
1 tablespoon balsamic vinegar |
2 teaspoons fresh lemon juice |
1/4 teaspoon salt (preferably sea salt) |
3 tablespoons extra virgin olive oil |
4 firm-ripe peaches (1 1/2 lb total) |
24 slices pancetta, thin slices (italian unsmoked cured bacon, 1 1/4 lb) |
2 tablespoons olive oil |
6 ounces baby arugula (6 cups) |
2 1/2 ounces finely crumbled ricotta salata (1/2 cup) |
fresh coarse ground black pepper |
Directions:
1. Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
2. Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water.
3. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta.
4. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch.
5. Transfer to a plate and keep warm, covered loosely with foil.
6. Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
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