Today we’re talking about capers from Pantelleria, tiny but very rich in flavour. But there’s more, we’ll also discover caper berries, caper leaves and the caper production farm that brings Pantelleria’s tradition to the world. Ready to go?
Search in blog
Ferragosto’s picnic09/08/20221252 viewsRead more
Ferragosto is approaching, whip out the picnic baskets! What are we taking? All quick preparations to make and practical to carry and eat - dishes and cutlery are hardly needed! The secret? The best Italian cured meats.
Precious grains from the Vercelli plain04/08/2022912 viewsRead more
Have you ever thought about how much work goes behind a packet of rice? How important the territory, the processing techniques and the packaging method are? To think all of this doesn’t affect the taste is a huge mistake. And while...
Who says there’s only tuna in oil?01/06/20221730 viewsRead more
From Marzamemi’s tuna fish factories…The greater amberjack! Tradition and environmental sustainability: fishing is exclusively by angling in the Mediterranean, the processing entirely made by hand, in short it’s a delight to always keep...
When whole is better than sliced26/05/20221592 viewsRead more
We already know that dry-cured ham is one of the best and most symbolic products of our territory. But do you also know what the differences are, in terms of taste, between a sliced one and a whole one? Read our article and make room in...
ITALIAN PASTA TYPES AND SHAPES REGION BY REGION76633 viewsHow many pasta shapes exist in Italy? Around three hundred! Any pasta shapes that you can think of has been created over the years and combined with a specific sauce. First of all, Italian pasta shapes are divided into two main...Read more
DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANO30212 viewsParmigiano Reggiano and Grana Padano cheeses have a similar shape, colour and paste, but they follow completely different product specifications as requested by their respective protection consortia. Parmigiano Reggiano and Grana Padano...Read more
ITALIAN RICE CULTIVARS11/03/202025975 viewsIn Italy rice is rarely seen as a side dish; it is an actual ingredient used in both traditional and more innovative dishes. Timbales, risotto, supplì stuffed rice balls, rice meatballs, rice salads…The Italian regional culinary...Read more
DISCOVERING ITALIAN RAW MILK CHEESES03/04/202021132 viewsRaw milk means milk which does not undergo any heat treatment prior to becoming cheese. According to Slow Food, cheeses made from this type of milk, i.e. raw milk Italian cheeses, are the only ones that preserve an invisible bacterial...Read more
‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES16/05/202017373 views‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to...Read more
Sweet-and-sour bell peppers packed in oil: 3 (+1) recipes to try out
Sweet-and-sour bell peppers packed in oil are a delicious pantry staple to always have on hand. They are extremely handy, since they have a long shelf life and their unique taste can turn even the plainest dish into a delicacy.
There usually is a wide quality gap between handmade pickled vegetables and pickled vegetables from the supermarket. In the case of bell peppers, the difference is even more remarkable, since prime-quality bell peppers stand out for their incredible crunchiness.
Sweet-and-sour bell peppers packed in oil must be compact and firm, exactly like the bell peppers by Cascina Pizzavacca, a farm that knows one thing or two about preserving vegetables.
The first difference lies, of course, in the bell peppers themselves, and how they are cultivated and processed. However, oil and vinegar also affect the flavour and consistency of the end product. The key to success is selecting these ingredients in the right quantity and quality.
Sweet-and-sour bell peppers taste delicious on their own, but they can also be used to create truly delectable dishes. Here are some of my favourite ones.
Sweet-and sour, oil-packed bell pepper roll ups
Sweet-and-sour bell peppers have the ideal consistency, size and thickness to be wrapped around a soft filling. They pair extremely well with fresh cheeses, especially Robiola cheese.
The preparation is very simple: mix the Robiola cheese with salt, chives and mint and put some filling in the middle of the bell pepper strip; then roll and secure with a toothpick or, if you’re feeling craftsy, tie a couple of chives in a knot around each roll up. Keep in the fridge until you serve it as a starter or as finger food.
Salad with sweet-and-sour bell peppers packed in oil and…
Think of all the sad and tasteless salads that you can jazz up with the flavour of sweet-and-sour bell peppers packed in oil. Sweet-and-sour bell peppers truly make the difference, whether you add them to boiled potatoes and tomatoes, Caprese salad, Greek salad or Niçoise salad.
This is my favourite flavour combination: sweet-and-sour bell peppers packed in oil, boiled potatoes, red onion of Tropea, cucumber, capers and oregano – a truly exceptional, revisited Pantesca salad with a modern twist. You can also add some anchovy fillets, but be careful not to oversalt.
Sweet-and-sour bell peppers packed in oil also pair really well with fish. They go best with steamed cod or with tuna, too. A finger-licking suggestion would be: sweet-and-sour bell peppers, cod/tuna, olives, fresh baby spinach and roasted sunflower, pumpkin, flax or poppy seeds - they are all a good match.
Sweet-and-sour, oil-packed bell pepper sauce
This sauce, which is ideal as a last-minute starter, can be used to dress bruschetta, roasted bread or canapés. All you need to do is mix the bell peppers with salt, pepper and basil, and that’s it.
For an additional twist, you can add some nuts or almonds, too, but do not mince the sauce too much, so that you can still feel the crunchiness of the dried fruit. A recipe idea: roasted, whole grain bread with some goat cheese spread on top, sweet-and-sour bell pepper sauce and nuts.
If you’re into more intense flavours, mix some aged Ricotta cheese with bell peppers. You will obtain a thick and flavourful sauce that you can spread on baguette slices or use as a dip for fresh, raw veggies.
In short, sweet-and-sour bell peppers packed in oil are a true delicacy and a pantry staple to always have on hand. They have a unique taste and sourness given by the vinegar, which cleanses the palate and prepares it for the next bite.
Here you have three quick recipes, but the possibilities are almost endless. Now it’s up to you to show me what you can do!
Leave a comment
PRODOTTI TIPICI ITALIANI IN GERMANIA E OLTREOCEANO: QUANTI INGANNI!
11/02/20204241 viewsL’etichetta che indica la provenienza di un prodotto è sinonimo di garanzia. Ad ogni paese viene associata una...Read more
STRACHITUNT DOP: STORIA E TRADIZIONI
3113 viewsLo Strachitunt DOP è un formaggio a pasta molle unico al mondo, tipico delle valli circostanti Bergamo, in particolar...Read more
PRODOTTI TIPICI PUGLIESI: QUELLI CHE PIÙ AMIAMO RISPLENDONO COME L’ORO
3242 viewsLa Puglia, caratterizzata da distese di olivi e campi di grano che attraversano la regione fino ad affacciarsi sulle...Read more
IL CIBO DI QUALITÀ ITALIANO: PRODOTTI TIPICI DOP
3349 viewsL’Italia è un paese dalla tradizione culinaria estremamente ricca e ogni regione offre prodotti tipici frutto di...Read more
COSA È OGGI IL CIBO GOURMET?
3123 viewsGourmet è una parola molto alla moda al giorno d’oggi, ne spesso usata per descrivere una pietanza di grande classe,...Read more