Peperoncino a Fiammella - Conserve di Terra, di Mare, Delicatessen - horecahub.myshopify.com

Chilli Flame

  • €2,50

Only 24 left!

Typical Calabrian product, grown carefully collected and treated in detail and the highest quality by the specialized company
The products are prepared according to traditional methods of preservation of Calabria, worked with passion and experience, so as to preserve all the flavor, texture and characteristics of the raw materials of our land.
If you love spicy you can not taste the delicious whole peppers to flame. Be careful though... We have warned you!

Ingredients: flamed chilli peppers, olive oil.

suggestion: Pasta with flaming hot peppers. A typical Neapolitan first course prepared with flaming hot peppers, cherry tomato sauce, basil, garlic and Roman pecorino cheese: recipe, ingredients, quantities, calories and photos of the preparation. To prepare this first course of the season, you need fleshy and firm peppers, possibly fresh or just picked like ours, put in oil. Remove the core and remove the seeds. If the chillies are large, slice them into round slices. If they are thin and elongated, you can also remove only the stalk and fry them whole. Take a non-stick pan, pour the extra virgin olive oil and add a clove of garlic sliced. Add the chillies already in oil and fry them on a low flame. When they are cooked, remove them from the oil using a skimmer, place them in a bowl and salt them. Wash the ripe but firm cherry tomatoes, cut them in half and remove the seeds. Put in the same pan in which you fried the chillies a clove of garlic and let it fry. When it has browned, remove it and add the cherry tomatoes. Add salt and cook over low heat until the sauce has reduced. In the meantime, bring the water to the boil to heat the pasta: spaghetti, linguine, penne or fusilli. When the tomato sauce is cooked, add the fried peppers, the grated pecorino romano cheese and a few basil leaves. Stir and leave to gain flavor. Cook the pasta "al dente" in salted water. When it is cooked, drain it and add it to the chilli sauce. Let it cream for a few seconds and then serve on the table
with a sprinkling of grated Parmesan cheese.


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