the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel
the pepper, and then chop
Meanwhile, place the dried mushrooms in a small pot with the chicken stock
and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
While the dried mushrooms are softening up, heat the EVOO in a Dutch oven
over medium-high heat. Add the pancetta
and brown 2 minutes. Add the portobello mushrooms
and brown until dark, 8 to 10 minutes. Add the onions
, garlic, chile pepper
, rosemary and bay leaf
. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes
, chicken and chopped roasted red peppers. Bring to a low boil, and simmer
15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.