Onion Walnut and Pancetta Topping

DESCRIPTION

This garnish will finish almost any protein with bold, savory flavors. It is a small addition to make a good meal, great. Chef Alex Stratta serves it over Roasted Chicken Breast with Walnuts, Dates, Olives which he serves over a bed of soft polenta.

Total Time
55 Mins
Serves
6

Total Time

Prep Time
15 Mins
Cook Time
40 Mins
Total Time
55 Mins

Nutrition

Calories
136 cal
Total Fat
11 g
Polyunsaturated Fat
4 g
Cholesterol
16 mg
Sodium
162 mg
Carbohydrates
8 g
Dietary Fiber
2 g
Protein
3 g

Ingredients

  • 1 tablespoon olive oil
  • 4–5 garlic cloves, peeled, cut in half
  • 1/3 cup (about 2 ounces) pancetta, diced
  • 24 onions, “boiling” or cipollini, peeled, OR 1 bag (14–16 ounces) onions, whole, small, frozen
  • 1/3 cup California walnuts, chopped
  • 1 teaspoon rosemary, crumbled, dried, or 1 sprig rosemary, fresh
  • Pepper and salt, if needed

Preparation

  1. Preheat the oven to 375°F. Heat the oil in a heavy skillet (a skillet that can go in the oven; cast iron works well) over medium heat.
  2. Add the garlic and pancetta and cook, stirring frequently until lightly browned, about 7 minutes. Add the onions (it is not necessary to thaw frozen onions) and continue to cook, stirring and tossing for a few minutes, until they are browned in spots. Add the walnuts and rosemary to the pan, then season lightly with pepper, and salt if necessary (remember, the pancetta is quite salty).
  3. Place the pan in the oven and cook until the onions are soft when pierced with a knife point, about 30 minutes. If you used a whole rosemary sprig, remove it after cooking.