“Redone” Porchetta

Ingredients:

• 500 gr. of red, green and yellow peppers
• 1 kg of Abruzzo pear tomato
• 800 gr. of cold pork from the day before
• 10 ml. of white wine
• garlic, rosemary, chilli and salt
• extra virgin olive oil to taste
 
Method
Peel the peppers and cut into 1 cm wide strips.
Take an earthenware pan, add a dash of oil, put a clove of unpeeled garlic and a sprig of rosemary, brown for a minute; add the peppers and cook covered for 10 minutes over low heat. Remove the peppers from the pan and add the slices of porchetta, after 1 minute deglaze with white wine, let the wine evaporate and add the tomatoes cut into pieces, without skin and seeds; cook covered for 15 minutes. After 15 minutes, add the peppers and chilli, season with salt if necessary. Cover and cook for another 5 minutes. Let the covered dish rest for 10 minutes and then serve.