Preheat the oven to 375¯ F. In a large sautÈ pan, heat the olive oil. When the oil is hot, render the pancetta until crispy, about 10 minutes. Remove the crispy bacon and set aside.†Add the onions and sautÈ until wilted, about 3-4 minutes. Stir in the garlic and sautÈ for 1 minute. Add the bread and cook until the bread is crisp. Remove from the heat and turn the mixture into a mixing bowl. Bring the milk up to a boil. Stir 2/3 of the milk in the bread mixture. Stir in the beaten eggs and parsley. Season with salt and pepper. Mix in enough flour to bind the stuffing. If the stuffing becomes to dry, add alittle more milk. Stuff each flounder with 1/4 of the stuffing. Place the fish on a baking sheet. Brush each fish with the melted butter and season with Essense. Place in the oven and bake for 15-20 minutes.
Yields: 4 servings