Pancetta Sautéed Apples
Pancetta Sautéed Apples
By Chef Jonathan Bardzik
Vegetables
Ingredients
- 1 tablespoon of Fustini's Medium SELECT olive oil
- 1/2 pound pancetta, diced
- 4 Honeycrisp or any other sweet-tart cooking apples, cut into 1/4" matchsticks
- 1/4 cup parsley
- Fustini's Michigan Apple balsamic
Directions
- Warm 1 tablespoon of olive oil in a 12" skillet over medium heat. Add pancetta and cook until browned and fat is rendered. Remove pancetta with a slotted spoon and reserve on a paper towel.
- Add apples to the pan with the rendered fat, increase the heat to medium-high and cook until beginning to brown, 3-4 minutes. Cover the pan and cook for 3-4 minutes more until the apples begin to soften. Remove the lid and cook until apples are just fork tender. Season to taste with parsley, salt, pepper and vinegar.
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