Bell Peppers with Tomato and Basil

I think this one will quickly become a family favorite!

I am on a roll this week with contorni, or side dishes. Today's dish is very flavorful; no one could ever accuse it of being boring. It is also rather unusual for an Italian side dish, in that it includes a meat as one of its ingredients. But there is such a small amount of bacon that it can actually almost be considered a spice! The flavors blend so magnificently in this recipe, but the smell, ah! Wait til you cook this! Your kitchen will smell divine.

Variations: For vegetarians, simply omit the bacon. The rich flavors of the peppers and tomatoes, garlic and basil will make this dish stunning, even without the bacon.

This is a side dish, but I see several other applications! It would be a very flavorful topping for bruschetta, and it would also be a fantastic topping for focaccia, baked right in.

May I present: Bell Peppers with Tomato and Basil- Peperoni con Pomodori e Basilico
Starring:



5 or 6 red and yellow bell peppers
2 strips of bacon or a small package of pancetta affumicata
3 garlic cloves, chopped coarsely
3 or 4 ripe plum tomatoes
about 15 fresh leaves of basil
about 3 tablespoons of extra virgin olive oil
salt and black pepper to taste

First, preheat your oven to 350F or 180C. Place the bell peppers in a shallow baking pan and bake for 15 minutes.



Meanwhile peel and chop the garlic cloves.




chop the tomatoes,



and slice up the bacon.



also gather together your basil leaves and tear or coarsely chop them.



When fifteen minutes have passed, remove the bell peppers from the oven. (Baking the peppers in the oven before sauteeing them helps to reduce the time it would take to get them to soften in the skillet). Allow the peppers to cool a little, and then grasp the stem and pull to easily remove stems and seeds. Cut the peppers into strips.

Heat the olive oil in a large skillet over medium heat, and add the bacon.



Fry until it becomes lightly golden, and then add the garlic,




and then the pepper strips.



Turn the heat down to medium low. Fry for about 5 minutes,



and then add the tomatoes.



Cook covered, stirring occasionally, for about 20 minutes. The peppers should be soft, and the liquid from the tomatoes should have evaporated.

Uncover and add the basil. Add salt and black pepper to taste. Stir gently, and transfer to a serving platter. Serve plenty hot! (Hint: This dish still tastes fantastic after it has been re-heated. You can always make this up ahead of time, and re-heat to go along with dinner if you know you are making a complex meal).




Buon Appetito!