2 Lbs. Pancetta, small dice
1/2 Lb. Red Peppers, roasted, peeled, seeded, small dice
1/2 Lb. Yellow Peppers, roasted, peeled, seeded, small dice
2 Ea. Red onions, small dice 3 Bunches Chives, chopped fine
3 bunches Italian parsley, chopped fine
1 Quart Apple cider vinegar
3 Quarts Olive oil
Render pancetta until crisp. Strain bacon through chinois, adding oil to bowl
with onions. Deglaze pancetta pan with apple cider vinegar, add to oil onion
mixture. Cool. Add peppers and herbs. Slowly whisk in olive oil. Season with
salt and pepper to taste.
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