Tag Archives: peppers

Roasted Peppers with Breadcrumbs (piccaru con muddica)

My Sicilian brother-in-law makes Roasted Peppers with Breadcrumbs when I visit. It’s his mother’s recipe and not usually seen on Italian restaurant menus. It’s perfect as a side dish at lunch.

Ingredients:

4 or 5 red or yellow bell peppers
2 tbsps. olive oil
1 thinly sliced onion
Salt and black pepper
2 tbsps. yellow raisins
2 tbsps. chopped pistachios or walnuts
¼ cup breadcrumbs
¼ cup Parmesan grated cheese

Preheat the oven to 400^o.

Roast the peppers, peel, and slice.

Saute the onion in olive oil, salt, and black pepper until soft and translucent. Add the peppers and cook for about 10 minutes.

Add the raisins, nuts, breadcrumbs, and grated cheese. Mix well and cook for 10 minutes over medium heat. Check for seasoning and serve hot or at room temperature.

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Meat

Sausage with Potatoes and Peppers

December 23, 2022 robiulo Leave a comment

Sausage with Potatoes and Peppers

Sausage with Potatoes and Peppers is a simple one pan recipe with easily available ingredients. It’s a typical home cooked Italian diner.

Ingredients:

1 lb. thin skinned potatoes
1 red onion
1 each red & green bell pepper
3 tbsp. olive oil
1 tsp. dried thyme
salt and black pepper
5 or 6 Italian sausages cut into thirds
¼ cup dry white wine

Preheat your oven to 425^o.

Cut the potatoes, onions, and bell peppers into bit sized pieces. Place them in a bowl with the oil, thyme and salt and pepper. Toss and coat

Put the vegetables to a large roasting pan and spread evenly across the bottom. Place the sausage in the same bowl that the vegetables were in and shake to coat with any remaining olive oil and thyme. Place the sausage directly on top of the vegetables in the roasting pan.

Roast in the preheated oven for 30 minutes. Remove from the oven and toss the sausage and vegetables in the cooking juices. Add the wine to the baking pan and return the pan to the oven. Bake for an additional 5 minutes, or until sausages are fully cooked and the potatoes are tender.

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Condiments, Sides, Vegetarian

Cubanelles

October 25, 2022 robiulo Leave a comment

Cubanelles

Generally known as Cubanelles, some people refer to them Italian green peppers and my mother called them “frying peppers.” They’re easy to prepare and are good as a side dish, with fried eggs, and cold or room temperature in an antipasto or in a sandwich.

Cut the stem end off the peppers and remove the core and seeds. Slice them in half or quarters lengthwise.

Heat the oil and add the two crushed garlic cloves. Season with salt and pepper and sauté until the garlic starts to brown.

Discard the garlic and place the sliced peppers in the pan. Weigh them down to flatten them. You can use a dish and tomato can (or whatever weight you like) and fry for a few minutes on each side.

When they’re done, place them in a container layered with the sliced garlic clove. Add a little extra oil if it’s to dry. It’s good to let them marinate in the refrigerator overnight before serving.

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Condiments

Birds Eye Chilis

May 31, 2019 robiulo Leave a comment

Bird’s Eye Chilis

If you’ve been following my blog you know that I like spicy dishes. I’ve posted a few simple recipes for hot pepper infusions and sauces and here’s another one. This calls for Bird’s Eye Chilis. You can usually get them in Chinese markets. There’re about an inch long and look like little red fire crackers. They’re small but have big heat, somewhere between Jalapenos and Habenaros.

There’re not always available but last winter I came across some in a Manhattan Chinatown sidewalk stand. I asked if they were “Hot,” and the merchant said I should taste one. I did and although it was 22 degrees my face started sweating. They were hot.

I found some in Italy that were the same as the ones I get in Chinatown. I was surprised to see them there since they were typically Asian but they were the same. Different food cultures sometimes come together.

The infusion is simple. Get a handful of peppers, about 20-25. Cut off the stems and tips so the interior of the pepper is accessible to the olive oil. Put them in a liter bottle and fill it with oil. It doesn’t have to be EVOO.

Give it about a week for the oil to pick up the flavor and get a reddish tint. You can use the oil for frying and it’s also very good for drizzling on a sandwich, or pasta or any dish you’d like to give a little kick.

The best part is when the bottle of oil and peppers is just about empty, shake out the remaining peppers and oil into a frying pan and scramble some eggs with it – excellent!

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Lunch/Snacks, Restaurants

Blistered Peppers

May 3, 2019 robiulo Leave a comment

Blistered Peppers

I went to a great restaurant in Harlem last week called Hop House (full menu here). You can tell from the name that they have a great selection of beer and the food was very good too. We tried a few appetizers before the main course and SHISHITO PEPPERS – blistered with sea salt, recommended by Erin the proprietor really stood out. They weren’t exactly hot but they did have a spark to them. We liked them enough to make them at home.

It’s very simple – put the washed and dried peppers in a hot dry heavy frying pan (no oil). Flatten them a bit with a spatula so they make contact with the pan. After a couple of minutes turn them. When done give them a sprinkle of sea salt and a drizzle of olive oil. That’s it.

If you like peppers with a little more heat, use serranoes.

And if you don’t like “HOT” you can use the same process with green bell peppers. No heat at all and still very tasty. But since you can’t blister them whole you have to cut them into strips first.

Whatever type of pepper that you use, they’re perfect for eating plain but I scrambled some with eggs and made an excellent sandwich.

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REVERIES & RECIPES

Tag Archives: peppers

Sausage with Potatoes and Peppers

Sausage with Potatoes and Peppers

Ingredients:

Preheat your oven to 425^o.

Cut the potatoes, onions, and bell peppers into bit sized pieces. Place them in a bowl with the oil, thyme and salt and pepper. Toss and coat

Put the vegetables to a large roasting pan and spread evenly across the bottom. Place the sausage in the same bowl that the vegetables were in and shake to coat with any remaining olive oil and thyme. Place the sausage directly on top of the vegetables in the roasting pan.

Roast in the preheated oven for 30 minutes. Remove from the oven and toss the sausage and vegetables in the cooking juices. Add the wine to the baking pan and return the pan to the oven. Bake for an additional 5 minutes, or until sausages are fully cooked and the potatoes are tender.

Cubanelles

Cubanelles

Cut the stem end off the peppers and remove the core and seeds. Slice them in half or quarters lengthwise.

Heat the oil and add the two crushed garlic cloves. Season with salt and pepper and sauté until the garlic starts to brown.

Discard the garlic and place the sliced peppers in the pan. Weigh them down to flatten them. You can use a dish and tomato can (or whatever weight you like) and fry for a few minutes on each side.

When they’re done, place them in a container layered with the sliced garlic clove. Add a little extra oil if it’s to dry. It’s good to let them marinate in the refrigerator overnight before serving.

Birds Eye Chilis

Bird’s Eye Chilis

There’re not always available but last winter I came across some in a Manhattan Chinatown sidewalk stand. I asked if they were “Hot,” and the merchant said I should taste one. I did and although it was 22 degrees my face started sweating. They were hot.

I found some in Italy that were the same as the ones I get in Chinatown. I was surprised to see them there since they were typically Asian but they were the same. Different food cultures sometimes come together.

The infusion is simple. Get a handful of peppers, about 20-25. Cut off the stems and tips so the interior of the pepper is accessible to the olive oil. Put them in a liter bottle and fill it with oil. It doesn’t have to be EVOO.

Give it about a week for the oil to pick up the flavor and get a reddish tint. You can use the oil for frying and it’s also very good for drizzling on a sandwich, or pasta or any dish you’d like to give a little kick.

The best part is when the bottle of oil and peppers is just about empty, shake out the remaining peppers and oil into a frying pan and scramble some eggs with it – excellent!

Blistered Peppers

Blistered Peppers

It’s very simple – put the washed and dried peppers in a hot dry heavy frying pan (no oil). Flatten them a bit with a spatula so they make contact with the pan. After a couple of minutes turn them. When done give them a sprinkle of sea salt and a drizzle of olive oil. That’s it.

If you like peppers with a little more heat, use serranoes.

And if you don’t like “HOT” you can use the same process with green bell peppers. No heat at all and still very tasty. But since you can’t blister them whole you have to cut them into strips first.

Whatever type of pepper that you use, they’re perfect for eating plain but I scrambled some with eggs and made an excellent sandwich.

Reveries and Recipes

Roasted Peppers with Breadcrumbs (piccaru con muddica)

My Sicilian brother-in-law makes Roasted Peppers with Breadcrumbs when I visit. It’s his mother’s recipe and not usually seen on Italian restaurant menus. It’s perfect as a side dish at lunch.

Preheat the oven to 400o.

Saute the onion in olive oil, salt, and black pepper until soft and translucent. Add the peppers and cook for about 10 minutes.

Sausage with Potatoes and Peppers

Ingredients:

Preheat your oven to 425o.

Roast in the preheated oven for 30 minutes. Remove from the oven and toss the sausage and vegetables in the cooking juices. Add the wine to the baking pan and return the pan to the oven. Bake for an additional 5 minutes, or until sausages are fully cooked and the potatoes are tender.

Cubanelles

Heat the oil and add the two crushed garlic cloves. Season with salt and pepper and sauté until the garlic starts to brown.

Bird’s Eye Chilis

The infusion is simple. Get a handful of peppers, about 20-25. Cut off the stems and tips so the interior of the pepper is accessible to the olive oil. Put them in a liter bottle and fill it with oil. It doesn’t have to be EVOO.

The best part is when the bottle of oil and peppers is just about empty, shake out the remaining peppers and oil into a frying pan and scramble some eggs with it – excellent!

Blistered Peppers

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Reveries and Recipes

Preheat the oven to 400^o.

Preheat your oven to 425^o.