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Categories:
white onion garlic frozen spinach freshly ground pepper water peppers sweet cherry peppers Romano cheese
Viewed: 48 - Published at: 6 years agoIngredients
- 4 ounces, weight Pancetta, Chopped
- 1/2 whole Large Yellow Or White Onion, Chopped
- 2 cloves Garlic, Minced
- 2 pounds Frozen Spinach, Thawed, Liquid Squeezed
- 1/4 teaspoons Salt (or More To Taste)
- 1 dash Freshly Ground Pepper
- 1/2 cups Water (plus More If Needed)
- 3 whole Hot Cherry Peppers, Seeded, Chopped, Or More To Taste
- 2 whole Sweet Cherry Peppers, Seeded, Chopped, Or More To Taste
- 1/4 cups Italian Bread Crumbs
- 1/2 cups Romano Cheese (Never Ever Parmesan)
Method
- In a large pot over medium heat, cook the pancetta until almost crispy. Using a slotted spoon, remove the pancetta from the pan and drain on paper towels. Set aside.
- In the same pot with the pancetta oil, cook the onions over medium heat until soft and translucent. Next add in the garlic and cook for 1 minute.
- Add the spinach, salt and pepper and stir, stir, and stir. Add in some of the water to keep it juicy. Drop in your peppers, keep stirring until everything is combined and heated through.
- At the very end, add the bread crumbs and cheese. You're only cooking this to get it hot, so if you need to lower the heat, go ahead. (To kick up the flavor, I pour a little of the juice from both of the pepper jars.)
- Last, add in the pancetta and mix until combined. You are finished.
