Bell Pepper Confit with Pancetta

Name: Bell Pepper Confit with Pancetta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 1/2 cups (375 ml)
Ingredients: 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

(3)

Rate this recipe

Preparation 15 min
Cooking 12 min
Makes 1 1/2 cups (375 ml)

Featured in RICARDO Magazine SUMMER 2017

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 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.

Personal Note

RICARDO The Rock 12" Frypan

61.99 $

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

Shop now

Bell Pepper Confit with Pancetta

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan