Ingredients Jump to Instructions ↓

  1. 1/2 pound thick-sliced slab bacon or pancetta, cut crosswise into 1/4-inch strips

  2. 1 pound pearl onions, scant

  3. 1 inch in diameter

  4. 1 pound peeled, roasted chestnuts (vacuum-packed*, jarred without sugar*, or freshly roasted)

  5. 2 tablespoons honey

  6. Kosher salt and freshly ground black pepper

  7. 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.

  2. Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions.

  3. Raise the heat under the skillet to medium, plonk in the onions, and sauté in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes. Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile. Season with salt and plenty of pepper and then scoop into a decorate bowl. Sprinkle with the parsley.


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