Heat a plancha or cast iron pan over a medium, direct heat and toast the pancetta in it. When it is crispy, remove it from the grill and place it on kitchen towels to cool. As soon as the pancetta is cold, it can be cut into small flakes with a knife or your fingers.
Then roast the pimientos de padron in the pancetta fat together with the garlic, turning occasionally and seasoning lightly with salt. Once the desired roasted flavors have been achieved, place the pimientos and garlic in a bowl, sprinkle with fleur de sel and mix well. Arrange on a plate or serving platter and sprinkle with the pancetta and Parmesan.
Buen apetito!
Tips:
Pancetta is a very fine, aromatic, rolled up and matured pancetta from Italy. Alternatively, bacon can also be used here.
A little good balsamic vinegar drizzled over the pimientos when serving adds another dimension of flavor.
