Sautéed Red Peppers with Pancetta

The sautéed red peppers are served with pancetta, an unsmoked Italian bacon cured in salt and spices. Pancetta is usually available in Italian grocery stores.

Assemble these supplies:

• 6 red bell peppers (about 11/2 pounds total weight)
• 3 large cloves garlic
• 1/4 pound pancetta (about 5 slices), or 2 ounces bacon
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh oregano, left in small leaves, or 1 teaspoon dried
• 1 teaspoon freshly ground black pepper
• Oregano leaves or parsley sprigs for garnish (optional)

Steps in preparation:

1. Wash, dry, and halve peppers lengthwise. 
2. Core, seed, and clerib. 
3. With chef's knife, cut into 1/4-inch-wide strips.
4. Peel garlic and, using paring knife, cut into thin slivers.
5. Briefly heat large heavy-gauge skillet or sauté pan over medium-high heat. 
6. Add pancetta and sauté until crisp. 
7. Using slotted spoon, remove and drain on paper towels.
8. Return pan to heat. Add olive oil and pepper strips. 
9. Sauté over medium-high heat until peppers are heated through, about 1 minute. 
10. Add garlic slivers, stir, and cover pan. Reduce heat to low and cook until peppers are tender, about 20 minutes. Remove from heat.
11. Crumble pancetta and add half of it to peppers along with vinegar, oregano, and pepper. 
12. Toss to combine.
13. Divide peppers among dinner plates and garnish each serving with a sprinkling of the remaining pancetta and a few oregano leaves or parsley sprigs, if desired.