'Summer Phoenix Rising Over Tuscany' 2007 (Char-grilled red peppers with APETINA, Pancetta and Walnuts)
Created by L. Horton, Harrogate
“…My other half is always very impressed when I achieve those 'go faster' char-grilled stripes on the peppers.”
Louise Horton
Serves 2
Materials
- 2 Romano (pointed) red peppers
- A little oil for brushing
- 100g/4oz cubed pancetta or diced streaky bacon
- 4 spring onions – chopped
- 4 tbsp. fresh breadcrumbs
- 25g/1oz walnuts – chopped
- 1x200g pack APETINA cubes
Method
Halve the peppers down their length; remove the seeds and any inner pith. Lightly brush with oil and then griddle or grill under a medium heat. Alternatively, char-grill the peppers on the barbecue. Meanwhile, dry fry the pancetta and onions in a medium frying pan until just cooked, stir in the breadcrumbs and walnuts and cook for a further 2-3 minutes. Then stir in approximately ¾ of the drained APETINA cubes and allow to heat through. Divide the hot filling between the grilled pepper halves and serve. Sprinkle the remaining cheese over the top of the peppers and serve.
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