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This recipe was uploaded by twinky
What better way to celebrate the middle of summer than combining these two into a mouth-watering combination of sweet flavours that work so well with the saltiness of the pancetta and pecorino.
Start by cutting the peppers in half and removing all the seeds and white pith but leave the stalks attached for decoration. Place in a shallow baking, season well with salt and pepper and drizzle 1 tablespoon olive oil over each half. Place in the oven on a high shelf to roast for about 35 minutes.
Meanwhile cut the peaches in half and remove the stones and then cut each half into quarters. Toss the peaches in the remaining oil and rosemary. After 35 minutes remove the peppers, from the oven and place 2 peach slices in each pepper half. Drape a
slice of pancetta around the peaches and season with salt and pepper.
Place back in the oven for another 15 minutes and then remove from the oven to cool for about 5 minutes.
Serve 1 red and 1 yellow pepper half per person, pour over the juices from the tin, drizzle over a little olive oil and sprinkle with the shaved pecorino cheese. Garnish with a couple of sprigs of rosemary and serve with crusty bread.