Pan-Seared Diaphragm with Friggitelli and Sweet Peppers

Method

1. Marinate the diaframma (pannicolo) with olive oil, chili pepper, garlic cloves, onion, and rosemary. Mix well and let rest for about 30 minutes.
2. In a large pan, heat a generous amount of olive oil. Add the garlic cloves and fresh chili pepper, halved.
3. Add the friggitelli and sweet peppers to the pan. Cook covered over medium heat until tender, stirring occasionally.
4. Remove the cooked peppers from the pan and set aside.
5. In the same pan (or a hot iron skillet), place the marinated diaphragm. Sear over high heat for about 2-3 minutes per side for a rare to medium-rare doneness.
6. Let the meat rest for a few minutes, then slice against the grain.
7. Serve the sliced diaphragm with the sautéed friggitelli and sweet peppers. Optionally, season with additional salt and olive oil.