Crema di Habanero - Conserve di Terra, di Mare, Delicatessen -

Habanero Cream

  • €5,00

Only 24 left!

Habanero is a cultivar of chili pepper of the species Capsicum chinense, typical of the Yucatán peninsula. There are many varieties, including the "Chocolate", the "Orange" and the Red Savina we have chosen the creams obtained from different qualities of chilli Habanero produced exclusively by grinding the chili with the 'addition of natural flavors and olive oil. below the various products depending on 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 doses on bruschetta, as a condiment of first or second courses or as an accompaniment to aged cheeses.

106 ml jar.

suggestion: Spaghetti Risottati, octopus, Habanero Cream and Marsala, scented with dwarf oregano. Get the Heat Resistant Clear Film, I use this, make sure it is a type suitable for use at high temperature. Clean the octopus, in a large pot lay 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 olive oil, a little 'pepper and finally a pinch of salt, 4 cloves.deponete 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 film well pulled at the end tied with other film pulled like a string as you can see from the picture. Place on the stove on medium heat, as soon as it is created the ball that allows the recirculation of steam lower the flame to the minimum, from this moment cook for 45 minutes. Once this time has passed, turn it off 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 special attention. When cooked, take out the octopus, taste the sauce, you will have to cook the spaghetti in it, then adjust the salt and add a glass of H2O. Turn the heat back on when it comes to the boil, immerse the spaghetti in the sauce and cook it like a risotto, I used spaghetti n3 because I love slow-processing 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 what 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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