1/2 red chili pepper (bird’s eye chili), finely chopped

2 onions, chopped

3 different color bell peppers, cut into strips

1/4 cup (60 ml) olive oil

3 cloves garlic, finely chopped

• 75 g Bayonne ham, cut into thin strips or
• Prosciutto, cut into thin strips

In a saucepan, sauté the chili pepper, onion and bell peppers in the oil for about 10 minutes. Add the garlic and ham. Cook for 5 minutes. Add the tomatoes, reduce the heat and simmer for about 30 minutes. Add the parsley. Adjust the seasoning. Keep warm.

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