![]() ![]() Mix together in a bowl the panko breadcrumbs, butter, garlic, 2 tablespoons of the chopped parsley, Parmigiano-Reggiano, Worcestershire sauce, wine, the juice of ½ the lemon, sea salt, and ground pepper.Transfer the bacon and peppers to a bowl using a slotted spoon. Add the diced bell pepper and shallot, and sauté for 2 minutes.Sauté the bacon for about 10 minutes, stirring occasionally, or until it is beginning to get crispy edges. Heat a skillet over medium heat, and add the diced bacon.Try to reserve as much of the juices in the shell as possible. Twist the knife to pry open the shell, and twist off the top of the shell using your hands. ![]()
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