sWell torn, some seeds can last for centuries, it seems. I’m sure sitting for four years upright in a box with postcards, bank statements, business cards and under a lamp isn’t good for storage. But, like business cards I might need one day, I can’t throw out the basil, zucchini, thyme, and red pepper seeds, or go plant them. So they sit, wait, their corners knocking in the dogs’ ears. Do not go unnoticed. The package that catches my eye the most Pepperon Rosso de Cuneo, and on it is a very red pepper, which appears to have black streaks; It’s also square, like a weightlifting jaw. The package promises seeds of a vigorous and gourmet variety that produce large fruits with hardness, Exceptionally dense flesh and intense sweet flavour. Every time I read this, I want to eat peppers and grind them into slices raw. Also to go swimming, so my body is strong and strong like pepper from Cuneo (which by the way means “wedge”), a city and municipality in southwest Piedmont.
Cultivation of the cuneo pepper is relatively recent, dating back to the early 20th century, as a result of a relationship between a native cultivar and a large lobed cultivar from the far south. They may be modern, but they are now well established and responsible for some of the most tempting red and yellow pepper recipes, especially appetizers and sauces. I have bookmarks everywhere. Antipasti de pepperoni Gently stewed pepper with anchovies. Russian Bagnet A sauce made of red peppers, tomatoes, onions, vinegar, anchovies and mustard seeds, served with meat or boiled eggs. Cibulata Rossa Monferina Made with soft robiola cheese and pepper to spread on toast; Tongue with sweet and sour pepper sauce. pickled peppers; and three kinds of pepperonataone with sausage, this week’s recipe, from a slow-cooking book called Osteria: 1000 Simple, Generous Recipes from Italy’s Best Local Restaurants And a chef named Pier Antonio Cucchietti, from Stroppo in Cuneo. Of course, pepper can come from anywhere, and you need two pieces of red and two pieces of yellow. When picking peppers, Jane Gregson suggests it should be smooth and glossy, with a glossy brightness. Good tip, but I also made this with wrinkled older peppers, and it worked great.
Simon Hopkinson often adds a slice of butter to stewed peppers, at the end of cooking, which is delicious and makes them shine. Now that the weather is hot, I think it’s best to serve it a little above room temperature, which means it can also be prepared in advance. In the summer, I can easily eat it once a week, with crusty bread, a green salad, and lots of iced red wine.
Pepperonata with sausage – Peperonata con la salsiccia
1 large onionpeeled and chopped
1 clove garlicPeeled and powdered (but left whole)
6 tablespoons olive oil
Salt and black pepper
2 red pepperstrimmed, peeled and cut into thick slices
2 yellow pepperstrimmed, peeled and cut into thick slices
6 ripe tomatoesor 1 x 400 gm of whole plum tomatoes
8 good pork sausages
red wine vinegar – my choice
little sugar – my choice
In a heavy skillet over medium-low heat, saute onions and garlic in olive oil with a pinch of salt, until onions begin to soften and become translucent. Add the peppers and stir for a minute or two, then cover the pot and cook for 15 minutes, lifting the lid and stirring occasionally, until the peppers soften and the liquid comes out.
If you are using fresh tomatoes (and they can be disturbed), peel them by immersing them in boiling water for a minute, then chill, at which point the peel should slide off easily, then roughly chop; If you are using canned, crush them. Add the tomatoes to the peppers and let simmer, uncovered, in a steady bubble for 30-40 minutes, until the pepperonata is tender, rich, and thickened. Season to taste.
In a separate frying pan, fry the sausages in a little oil until well-colored and almost cooked, then put them in the peppers until they can finish cooking – the best way to tell if the sausages are cooked is to cut one in half and taste. Some recipes suggest cutting it all in half, so the pepperonata can take root. It’s your decision. . Season again to taste, adding a little vinegar and/or sugar if the sauce needs to be balanced, then serve.