GranPanzerotti with balsamic vinegar caramelized bell peppers

  • 1 pack GranPanzerotti cured ham, acacia honey and goat cheese 
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2/3 tablespoons balsamic vinegar
  • 2 tablespoons cane sugar
  • 1 clove of garlic
  • salt
  • red hot pepper
  • extra-virgin olive oil
Cook GranPanzerotti in a pan with a knob of butter, a glass of water and a pinch of salt for 3 minutes. Wash the bell peppers, get rid of seeds and inner strings and cut them into not very thin stripes. Heat some tablespoon of extra-virgin olive oil in a wide pan with a clove of garlic. When the oil is hot, plunge bell pepper stripes in it. Cook them on a gentle heat for 5-6 minutes, turning them over frequently. Then, add half glass of warm water and stir. Sprinkle a couple of tablespoon of sugar cane, stir and get the bell peppers caramelized. Add another bit of water in case of need. Go on cooking for further 5-6 minutes. As soon as the water is evaporated, add two or three tablespoons of balsamic vinegar. Add salt to taste, add a pinch of red hot pepper and remove the clove of garlic. Add another bit of water and go on cooking until they become tender. As soon as GPs will be ready, quickly sauté them in the pan with the caramelized peppers and dish everything up.
Cook time:
20 minutes

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