Patè Artigianale di peperoncino Habanero in olio di oliva 100 gr. - Conserve di Terra, di Mare, Delicatessen -

    Artisanal pate of Habanero chili in olive oil 100 gr.

    • €5,50
    Tax included.

    Only 24 left!

    Habanero is a cultivar of hot pepper of the species Capsicum chinense, typical of the peninsula of Yucatán. There are many varieties, among which the "Chocolate", the "Orange" and the Red Savina, we have chosen some creams obtained by different qualities of Habanero hot pepper produced exclusively by grinding hot peppers with the addition of natural flavors and olive oil. hereafter the various products according to the type of Habanero used. the product is really HOT for those who want to be breathless, it is recommended to use it in moderation spread in small quantities on bruschetta, as a condiment of first or second courses or as an accompaniment to aged cheese.

    106 ml jar.

    suggestion: Spaghetti Risottati, octopus, Habanero Cream and Marsala, scented with dwarf oregano. Get Heat Resistant Clear Film, I use this, make sure it is a type suitable for high temperature use. Clean the octopus, in a large pot place all the vegetables, cleaned and cut into pieces coarsely, add the wine, red I like the dark color of the octopus, cut strips of peel of 1 lemon, add the juice, then 1 tablespoon of EVO oil, a little 'pepper and finally a pinch of salt, 4 cloves.Place above the vegetables the octopus, at this point add the Cream of Habanero, adjust the amount according to taste. Cover with a few strips of cling film and at the end tie with other cling film like a string as you can see in the picture. Place on the stove over medium heat. As soon as a ball is created that allows the steam to circulate, lower the heat to the minimum and cook for 45 minutes. Once this time has passed, turn off the heat and leave it in the pot for another 15 minutes, during which time it will continue to cook in a sort of vacuum. With this system the octopus will be very tender and very easy to prepare and does not require any particular attention. When the octopus is cooked, take it out and taste the sauce, you will have to cook the spaghetti in it and then adjust the salt and add a glass of H2O. Turn the heat back on when it comes to a boil, soak the spaghetti in the sauce and cook it like a risotto, I used n3 spaghetti because I love slow-cooking pasta, I like the way it holds the sauce. As soon as the pasta is cooked, use a ladle to make the classic mound, blend whatever is left in the pot and pour it over the spaghetti, place the octopus on top of the pasta, add a few leaves of fresh dwarf oregano and serve.

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