Sautéed Vegetables with Pancetta
This dish combines a variety of fresh vegetables with savory pancetta for a flavorful and satisfying meal. The vegetables, typically including bell peppers, zucchini, carrots, and onions, are sautéed until tender and slightly caramelized. Crisp, diced pancetta adds a rich, smoky flavor that complements the natural sweetness of the vegetables. This dish is quick to prepare and versatile, making it a great side or main course option. It's perfect for those looking for a balanced and tasty way to incorporate more vegetables into their diet.
Ingredients
- 1 Zucchini
- 0.25 White cabbage
- 4 Spring onions cébettes
- 1 Garlic clove
- 2 Swiss chard stalks
- 5 Thin slices of pancetta
Instructions
- Wash the zucchini and trim the ends. Clean the white cabbage. Wash the Swiss chard and separate the leaves from the stalks. Finely slice these three vegetables.
- Finely chop the pancetta. Sweat it in a sauté pan for a few minutes, then add the julienned vegetables. Cook over medium heat, stirring constantly, for 5 to 6 minutes without letting the vegetables brown too much.
- Season with salt and pepper, then add the chopped garlic and sliced spring onions. Mix quickly and serve immediately.
Video
Notes
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