Bacon Escalopes in a Tomato and Parmegiano Reggiano Sauce

Prepare the escalopes from a block of cooking bacon and fry gently in  olive oil for five minutes each side in a skillet or wok. Add chopped garlic. After the escalopes have cooked, add water and some passata, plus a pinch of paprika, and simmer on the hob for 20 minutes. 

In another pan add half a chopped leek, shredded vine tomato, green pepper, and thin slices of parmegiano reggiano cheese, and some olive oil. Cook at a moderately high heat until most of the cheese has melted (about twenty minutes). Add freshly ground black pepper. 

Add the cooked vegetables to the pan with the escalopes and the passata, and stir them in. Cook for another ten to fifteen minutes, adding sage, basil and oregano to taste. Serve with a topping of grated parmigiano reggiano cheese, black pepper, and a side serving of green beans.  

Chopped leek, shredded vine tomato, green pepper, 

and thin slices of parmigiano reggiano cheese,

Bacon Escalopes in a Tomato and Parmigiano Reggiano Sauce