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Braised Spring Onions
Serves 4 as a side. Adapted from “Vegetables from an Italian Garden” (Phaidon).
Ingredients
2 tablespoons butter
2 tablespoons finely chopped mixed herbs, such as thyme, marjoram and sage
1 pound large spring onions, thickly sliced
¼ cup thinly sliced and chopped pancetta or bacon
Salt and pepper
Directions
Melt the butter with the herbs in a large skillet. Add the spring onions and cook over low heat, stirring constantly, for 10 minutes. Add pancetta or bacon and cook 10 minutes more. Add 2 tablespoons water and simmer 10 minutes or until the onions are tender and all the liquid is evaporated. Season with salt and pepper and serve immediately.
