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Title: Pancetta Wrapped Peaches Drizzled with Balsamic Vinegar


Large ripe peach, halved, pitted and cut in wedges
Thin sliced pancetta (Italian bacon). Can substitute prosciutto
Fresh basil leaves
Aged balsamic vinegar
Olive oil for sautéing


1. Lay thin sliced pancetta down, place peach wedge on top.
2. Put a basil leaf on top of peach wedge and roll up in pancetta.
3. Heat skillet with small amount of olive oil on medium heat.
4. Place wrapped peach wedge in hot oil and brown on all sides.
5. Drain on paper towel, then arrange on plate and drizzle with balsamic vinegar.

Prepared by Tom Casabona, Chef’Owner Red Rose Café and the Palisade Chamber of Commerce, Colorado.

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