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Pearl Onion Skewers

From Italian Cooking and Living, October/November 2004

    2 heads garlic, whole
    4 tablespoons extra-virgin olive oil, divided
    20 red pearl onions, peeled
    1 bay leaf
    5 ounces pancetta (or substitute unsmoked bacon), cubed
    flour for dredging
    parsley leaves for garnish
Preheat the oven to 450°. Trim the ends from the heads of garlic. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and place in the oven for 25 minutes. Meanwhile, bring a pot of water to a boil. Add the onions and bay leaf, and cook for 5 minutes. Drain and set aside to cool. In a skillet over medium heat, warm 1 tablespoon of olive oil, and sauté the pancetta until crispy, about 7 minutes. Remove from the skillet, and drain on paper towels. Add the remaining olive oil to the skillet. Dredge the onions in flour, and add to the skillet to cook until browned, about 4 minutes. Remove the garlic from the oven, unwrap, and set aside to cool for 2 to 3 minutes. Separate and peel the garlic cloves from one head of garlic. Thread the pancetta, the garlic cloves and the onions through wooden skewers. To serve, arrange the skewers on a platter, and garnish with the roasted whole head of garlic and the parsley. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana