I think I did it. I'm not even sure what the secret is, because you really taste the chewy, caramelized bits of pancetta, creamy potatoes and sweet peppers, and you don't really taste the aglione, but when you don't use plenty of the rosemary/sage/juniper berry combo, or just use rosemary & sage, it doesn't taste as good. There's something about the aglione that changes the dish that I can't put my finger on. The juniper berries? Maybe. It's a beautiful mystery.
Make lots of these. You could cut the recipe in half, but the leftovers re-heat beautifully. Serves 4-5
12 oz yellow onion, 1" dice
8 oz red bell pepper, 1" dice
8 oz green bell pepper, 1" dice
4 medium cloves garlic, chopped (remember, the aglione has garlic, too, so don't change this quantity)
3-4 TB aglione
Few pinches of crushed red pepper flakes
garlic powder & onion powder
8 oz pancetta, excess fat trimmed away and cut in small dice
>Do not substitute bacon for pancetta! The smoky flavor of the bacon will overwhelm everything else. I'm sure it would be good, but it won't taste anything like this dish.
>Do not add any salt. There's salt in the aglione and also in the pancetta, more than enough.
>Do not add more garlic, as there's some in the aglione.
>Any potato will do; just remember that Yukon Golds have a higher moisture content and won't brown as nicely.
Preheat oven to 425*F
Put 2 racks in the middle part of the oven, but with good air flow between them.
Cut up all your peppers and veg; weigh the peppers, as looks are deceiving. I ended up using 2 red peppers to 1 green to get an equal weight.
You can see my cuts aren't all mathematically precise, but this gives you an idea of their size.
Cut the pancetta in very small dice and set it aside. It won't go in the oven till halfway through the cooking time.
Combine the potatoes, peppers, onions and garlic in a large mixing bowl. Use enough olive oil to generously coat all the veg without having extra sitting in the bottom of the bowl, probably 1/4 c or so, and stir well with a big spoon. I don't use my hands because too much of the herbs and spices end up on my hands, and I want it all on the food.
Now add the aglione, red pepper (go easy on this! maybe 4 pinches total), a light dusting of garlic powder, a light dusting of onion powder, and a heavier dusting of paprika. Stir to mix well, then dust again with onion and garlic powder and paprika, to make sure everything is evenly coated.
Spread out on 2 half sheet pans. You want to make sure everything is in one layer so it all browns and cooks evenly. Roast for 10 minutes, then use a metal spatula to scrape up and stir everything around to get an even browning and so nothing burns.
Divide the pancetta and mix half with the veg on each sheet pan, tossing well to coat with oil. Return to the oven and roast another 10 minutes, then stir and scrape and toss again, and return to the oven for another 10 minutes or until everything is brown and tender.
You'll have roasted everything for a total of 30 minutes. Remember if your pans are dark, they won't need to roast as long, and you might even want to lower the oven temp to 400*.
That's it. Easy peasy. I really hope you will try this and let me know what you think.
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P.S. I thought the leftovers would make a great frittata, but you know what? The flavors are too subtle, they get lost in the egg. It's a good frittata, and a good use of leftovers, but I honestly think the potatoes are much better just re-heated on their own.
P.P.S. Many thanks to Jennifer Boose for resizing the pictures for me. I can cook a potato but am hopeless with computers.