Pepper and Pancetta Piperrada

Hi all!

Get excited for this special feature guest post, written by Maxx, my partner and equally creative force behind the new weekly column: Brooke and Maxxs Culinary Crafts.  As an aside, to sample our mouthwatering, fudgy, decadent, showstopper of a chocolate cake, check out the link here.

Without further ado though, his enticing entrée and posting:

Fresh bell peppers shine in this recipe, a Spanish-influenced dish fitting for any meal.  I fixed this for Sunday brunch; the savory flavors working nicely in pairing with the velvety eggs.  If your knife skills are sharp, you can whip this up in 30 minutes, an easy preparation for sure.  The recipe is derived using this original for inspiration.

I had been seeking the opportunity to put Brooke to the test after I learned that she is somewhat picky about her Bell peppers.  I myself had never appreciated the subtleties in their flavor over the range of colors in which they are available.  A fortuitous family pack of peppers at the grocery store afforded me the opportunity to buy a quartet of them; green, red, yellow, and orange.  When preparing the dish, I reserved samples of each and administered a blind taste test.  Brooke correctly differentiated her least favorite, the green pepper, at first, before being swayed by the flavors of the orange.

Ultimately, she identified the similar tasting peppers: orange and green, and yellow and red, only she reversed her selections within those two pairs.  I was impressed overall after being skeptical in her ability to distinguish the peppers by color.

So, onward with what you’ll need to make this breakfast dish:

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