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4
servingsEasy
Published 2013
Halve the peppers lengthwise, remove the seeds and membranes, and cut each half lengthwise into several pieces, not too wide. Thinly slice the onion.
Put the onion in a pan with the lard and sauté over medium heat for 5 minutes. When it is almost translucent, add the peppers and season with salt and pepper. Cook over medium heat for 7 to 8 minutes. Meanwhile, cut the guanciale in