0 (0)

Category: Appetizers

Sauteed cucumbers with pancetta

Sauteed cucumbers with pancetta
Los Angeles Times

CRAZY ideas are floating around on the Internet. A food blog the other day actually contended that it might be possible to eat too many raw tomatoes with fresh basil in summertime. If Samuel Johnson were still around, he'd probably ... Read more

Total time: 20 minutes | Serves 4
  • 2 slender cucumbers
  • 1 teaspoon plus 2 tablespoons butter
  • 4 very thin slices pancetta (about 1 ounce total)
  • Coarse sea salt and white pepper
  • 1 tablespoon chopped chives for garnish

Step 1Peel and trim the cucumbers. Cut in half lengthwise and scrape out seeds. Cut each half lengthwise into thirds or fourths so each strip is no more than one-half inch wide. Cut crosswise on the diagonal, alternating directions, to make small triangles.

Step 2Melt 1 teaspoon butter in a saute pan over medium-high heat. Add the pancetta and cook until crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.

Step 3Wipe the pan completely clean with a paper towel. Add the remaining butter, then the cucumbers. Cook quickly, stirring, until the cucumbers are just wilted but still crunchy, about 2 minutes. Season with salt and white pepper to taste. Toss with the chives. Crumble the pancetta over and serve at once.

Each serving:
81 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 20 mg. cholesterol; 57 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Greek olive tapenade with feta
Leona's seeded crackers and cheese
Carrots su-age
Seared scallops with ponzu, ginger and chives