Pancetta Vinaigrette

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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