Quails in Peppers

• 2 large yellow peppers
• 2 tablespoons extra virgin olive oil
• 125 g (

Cut the peppers in half horizontally, cutting through the stem and leaving it attached. Carefully remove the seeds without tearing the peppers. Place on a hot grill, skin side up and grill until the peppers are beginning to get brown blotches and become softer. Peel off the charred skin with wet fingers and set the peppers aside. Place the pancetta in a heavy frying pan and brown. Remove with a