namely:
hotness to the nth degree ..
Yesterday I finally found the corner shop, and for the first time, chilies Verona round, used in typical Piedmont as an appetizer with tuna or anchovies in salt :-( :-(: - (
Unfortunately the peppers were spicy, which has led to the end, a burning sensation extended to the entire face of my dear assistant cook sneezing ...
poor ... was bad .... :-(!
Here you can see it in the care of his infermierina (me) ;-)
cmq eventually managed well chilli ... : O)
Ingredients for 4 jars:
30
round chillies 1 tsp mustard
3 tablespoons salted capers
5 / 2 sun-dried tomatoes 2 medium potatoes
a small handful of basil leaves extra virgin olive oil to taste
vinegar Soak the capers in vinegar and warm water for at least 1 hour.
Boil the potatoes without salt and with the skin, then let cool.
Blanch the peppers for 6 minutes (previously washed) in water acidulated.
Drain and let cool.
Blanch the dried tomatoes (I have them boiled with pepper)
pepper Remove the stems and empty them gently with the use of a spoon or with the back of a fork.
Prepare the filling: Pass the potatoes with a potato masher and add all other ingredients previously blended with the blender.
With the use of a sac-a-few fill the peppers, place them gently in jars with some basil leaves, then fill to the brim with oil and top up if necessary, in subsequent days.
Keep away from heat and light. Taste after 20 days.
PS. Since we have made yesterday, as they will not know, I'm afraid too hot .. but the taste of the filling, I assure you, it was not bad! ;)
NB: Not that the tuna is less worthy of respect anchovy sad face, but the more you stretch the list of fish, more smilies increase !!!!!
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