CHILI PEPPER

CHILI PEPPER The pepper arrived in Europe in 1493, with the second voyage of Christopher Columbus, who supposedly found it on a Caribbean island. Perennial shrub in its native setting, it is grown as an annual plant in mediterranean climate. The pepper belongs to the Solanacee family such as tomatoes, potatoes, and eggplants. To the capsicum genus belong many species both sweet and spicy. The spiciness of the pepper is its most particular characteristic which depends on the presence of a alkaloid substance called capsaicin and four related natural substances found in the fruit. Capsaicin causes spiciness insofar as it stimulates thermo receptors in the mouth and other parts of our body (digestive tract, mucous membranes, etc..). Capsaicin is produced in the upper part of the berry and spreads to other tissues. The largest concentrations are not in the seeds but in the placenta, the white part to which they are attached. The peppers are differentiated by the varying amounts of capsaicin, which is measured empirically according to the Scoville Scale, ranging from 0 to 10 degrees and, quantitatively, in Scoville Units (SU), based on the presence of capsaicin and hydrocapsaicin. In this way, it was determined that the bell pepper has zero Scoville units, while the Habanero, one of the hottest in the world, has 600,000. The record belongs to the Bhut Jolokia, an Indian chili pepper whose SU count is 1,000,000! Over 250,000 SU the burning sensation gives way to feelings of pain. To remedy the painful sensation, one must drink milk or eat yogurt, or even soft cheeses, as the casein present in milk and its derivatives has the ability to agglutinate the capsaicin, removing it from the thermo receptors. Cultivating CHILI PEPPER
Recipies width Aromatic plants
RECIPIES WIDTH CHILI PEPPER
PROCEDURE
PENNE WITH CHILLI PEPPER SAUCE PENNE WITH CHILLI PEPPER SAUCE

Wash the chili peppers, remove the seeds and the white part inside and put them in a blender with garlic and salt. Blend all the ingredients until the mixture is smooth. Place the mixture in a strainer to drain for a few hours until the excess water has been drained. At this point the purée has to be mixed with extra virgin olive oil. Boil the penne and mix with the chili pepper sauce tossing it in the pan. Serve with a sprinkle of cheese. The chili pepper sauce can be stored in jars after pasteurization in boiling water.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 300 g penne
    • 50 g red chili peppers
    • 40 g extra virgin olive oil
    • 4 garlic cloves
    • Salt and pepper
PROCEDURE
PASTA “AGLIO OLIO” (garlic, oil) AND CHILLI PEPPER PASTA “AGLIO OLIO” (garlic, oil) AND CHILLI PEPPER

In a pan, lightly fry the garlic slightly crushed and add the chopped chili peppers. Cook until the cloves are browned. Separately, in a low pan, put the breadcrumbs and let it crisp on high heat. In a large pan boil the pasta draining it when still very “al dente”. Pour the pasta into the pan with the oil and chili pepper and, after having removed the garlic cloves, sauté it adding some toasted breadcrumbs. Serve hot, sprinkling with more toasted breadcrumbs.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 400 g pasta
    • 100 g breadcrumbs
    • 50 g extra virgin olive oil
    • 3 chili peppers
    • 3 garlic cloves
    • Salt and pepper
PROCEDURE
TOMATO SOUP WITH CHILI PEPPER TOMATO SOUP WITH CHILI PEPPER

In a pan, lightly fry the onion and add the chopped anchovy and chili pepper. Then pour the tomatoes (previously boiled, peeled and cut into pieces), the cups of vegetable broth and sugar. Cook for about 20 minutes and let it cool. Put everything in a blender and blend. Serve the soup warm with bread croutons.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 1000 g tomatoes
    • 30 g extra virgin olive oil
    • 150 g bread croutons
    • 1 thinly chopped small onion
    • 1 fillet of anchovies in oil
    • 2 chili peppers
    • 2 cups of vegetable broth
    • 2 teaspoon of sugar
    • Salt and pepper
PROCEDURE
PORK RIBS WITH CHILI PEPPER PORK RIBS WITH CHILI PEPPER

In a pan lightly fry garlic with chili peppers and spices. When the garlic is browned add the ribs and brown on both sides. During cooking, add the wine and let it evaporate. Serve hot with a side of baked potatoes.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 500 g pork ribs
    • 30 g extra virgin olive oil
    • 3 garlic cloves
    • 2 chili peppers
    • 2 glasses of white wine
    • 1 twig of rosemary
    • 1 sage leave
    • Salt and pepper
PROCEDURE
PLAICE WITH CHILI PEPPER AND GINGER PLAICE WITH CHILI PEPPER AND GINGER

In a pan cook the plaice fillets with extra virgin olive oil, add the zest of a lemon cut into strips, chili pepper and ginger. During cooking, occasionally soften with white wine. Serve hot with a side of grilled vegetables.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 20 minutes


    • 400 g plaice fillets
    • 50 g fresh ginger
    • 40 g extra virgin olive oil
    • 2 chili red peppers
    • 1 lemon
    • 1 glass of white wine
    • Salt and pepper
PROCEDURE
TUNA WITH CHILLI PEPPER TUNA WITH CHILLI PEPPER

In an “terracotta” pot, brown the tuna fillets with oil. Drain, season with salt and set aside. In the same used cooking oil, lightly fry the thinly chopped onion, pour in the flour and stir, pour the wine, vinegar and the same amount of water. Add the chili pepper, a bay leaf, a pinch of thyme, chopped parsley and the tomato purée. As soon as the sauce begins to boil, dip the slices of tuna and cook over low heat for 30 minutes. Just before serving, add chopped capers and parsley to the sauce and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 1 hour


    • 4 tuna fillets
    • 30 g extra virgin olive oil
    • ½ glass of white wine
    • 3 spoons of white vinegars
    • 1 white onion
    • 1 spoon of flour
    • 100 g tomato purée
    • 3 chili peppers
    • 1 twig of thyme
    • 1 bay leaf
    • 1 spoon of chopped parsley
    • 10 capers
    • Salt and pepper