Bell Pepper Confit with Pancetta
Bell Pepper Confit with Pancetta
Rating: (1 rated)
  • 2 red bell peppers, seeded and diced
  • 1/3 cup (75 ml) olive oil
  • 6 oz (170 g) diced pancetta
  • 1/4 cup (10 g) chopped flat-leaf parsley
  • 1/4 cup (10 g) chopped fresh chives
  • Preparation
  • In a non-stick skillet over high heat, sauté the peppers in the oil until lightly browned. Add the pancetta and continue cooking for 5 minutes or until the pancetta is golden brown and the peppers have softened and caramelized. Remove from the heat and stir in the herbs. Season with salt and pepper. Spoon into a serving bowl and serve warm or at room temperature.
  • Description
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