Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and slice the 2 ripe plantains into 1.5 cm thick rounds.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

3. 3

   Add the 100 grams of diced pancetta to the skillet and cook until crispy, about 5-7 minutes, then remove with a slotted spoon and set aside, reserving the rendered fat.

4. 4

   Add the remaining 1 tablespoon of olive oil to the skillet with the rendered pancetta fat, then place the plantain slices in a single layer and pan-sear for 3-4 minutes per side until golden brown and tender.

5. 5

   During the last minute of cooking the plantains, add the 2 minced garlic cloves and 0.25 teaspoon red pepper flakes to the pan, tossing gently until fragrant.

6. 6

   Arrange the pan-seared plantain medallions on a serving platter, sprinkle with the crispy pancetta, the 0.25 cup of chopped fresh arugula, and drizzle with 2 tablespoons of balsamic glaze, seasoning with salt and freshly ground black pepper to taste.