| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 473 | 30g | 12g | 24g |
| sugars | fibre | protein | salt |
| 8g | 3g | 26g | 1.2g |
If you asked me what I adore most in my culinary adventure, without doubt, my mind would drift to the vibrant and distinct flavors of my heart’s favorite: the Friggitelli with Pancetta and Mozzarella. A wonderful mishmash of garden-fresh Friggitelli peppers, salty Pancetta, and creamy Mozzarella, this particular dish pays homage to my Californian upbringing with its fresh ingredients while staying true to my passion for fusion recipes.
An Ode to My Roots, A Delight to the Palate
Being raised in California, farm-fresh produce has a special place in my heart. A great perk of being a West Coast native, I often find it easy to incorporate the area’s bounty into my creations. The Friggitelli Peppers are no different. Their mildly spicy undertone adds a kick to the dish, balanced beautifully by the richness of Pancetta and Mozzarella.
What adds to the character of this dish is the harmony it strikes between my own Gujarati roots and my American upbringing. Much like the life I’ve experienced, cutting through cultural norms and expectation, this dish cuts the cross between global culinary traditions.
Health Benefits and Pairings
Now, apart from its delectable taste, ‘Friggitelli with Pancetta and Mozzarella’ would also aid your overall wellness. Friggitelli peppers, the star ingredient of this dish, are known for their high Vitamin C content, boosting your immune system naturally. Their capsaicin levels can also help speed up metabolism and promote heart health. This, along with other ingredients like tomatoes and garlic, provides a tasty and nourishing character to the dish.
When it comes to pairings, this dish works wonderfully with a simple side salad or, for a heartier companion, a classic garlic bread or pasta. If we look to its Italian roots, a generous carafe of a crisp Pinot Grigio (Wine Folly) complements this delicacy perfectly.
Similarly, if you enjoy this recipe, you might want to check out The Guardian’s delightful tomato-based options. Alternatively, for those of you keen on exploring the fusion of American-Indian flavors, Serious Eats‘ Butter Chicken never disappoints.
In the end, every bite of ‘Friggitelli with Pancetta and Mozzarella’ takes me on a journey back home, to the place where I belong, as it mingles the tastes and experiences of my two worlds into one. It’s not just a recipe I’ve fallen in love with, but a piece of me that I am ecstatic to share with you all.
What You’ll Need
- 1.5 pounds of Friggitelli peppers
- 8 oz of Pancetta, diced
- 12 oz of Mozzarella, cubed
- 3 tablespoons of Olive oil
- 3 cloves of Garlic, minced
- 1.5 pounds of Cherry tomatoes
- Salt and Pepper to taste
- 6 Basil leaves, for garnish
Method
Step One
Heat up a large pan over medium heat, adding the olive oil. Once the oil is hot, add the diced pancetta to the pan, cooking until the pancetta is crispy.
Step Two
Next, add the minced garlic to the pan, sauté it for about 1 minute, then add the Friggitelli peppers. Sauté everything together for about 10 minutes, until the peppers soften and slightly wilt. Make sure to stir occasionally.
Step Three
While the peppers are cooking, halve the cherry tomatoes. After the peppers have softened, add the cherry tomatoes to the pan. Season everything with salt and pepper to taste. Let this mixture simmer for about 10 minutes, until the tomatoes soften and begin to release their juices.
Step Four
Lastly, add the cubed mozzarella to the pan. Stir everything together until the mozzarella begins to melt and combine with the peppers, pancetta, and tomatoes. This should take about 5 minutes.
Step Five
Remove the pan from the heat, and let it sit for a couple of minutes, allowing the flavours to mix and the mozzarella to fully melt. Garnish with fresh basil leaves before serving.
Enjoy your delicious Friggitelli with Pancetta and Mozzarella!
