Goodbye green beans, tomatoes and zucchini and hello red bell peppers!We have now transitioned into red pepper mania here in Piemonte. My mother-in-law has purchased about 100 lbs of peppers in the last 2 weeks for all kinds of dishes and preserves. Thankfully we are having a drizzly Fallish week so keeping the oven on all day isn’t much of a problem. So what is she using all these peppers for?

ROASTED RED PEPPERS:

Even though my dad has been making these since I was little, especially for holidays, I have learned that you can make loads and loads of these, freezing them in plastic Ziploc bags! It is a great alternative when you feel like you need vitamins, colorful veggies in the winter, or a last minute antipasto idea for dinner with friends. All you need to do is just thaw these babies out and they taste as good as ever! So we will be filling up our freezer with just basic roasted peppers this week.

PEPPERS AND ANCHOVIES IN AGRODOLCE:

Another antipasto that we always like to have on-hand is an agrodolce mix of sliced red peppers, tropea onions, olives, anchovies and balsamic vinegar which can be preserved and jarred for another nice snack.

 

 
PEPERONATA:

Piemonte is known also for its peperonata. Stewed peppers often in a bagna cauda garlicky sauce.

http://thingsimadethenate.blogspot.it

 

PEPPER JAM:
 

One of my favorite things to do with both red spicy peppers and bell peppers is making a jam to pair with our delicious cheeses. See a previous post with recipe here.

Piemontese people are also very picky about their peppers. We are very lucky to live near presumably the types originating from Carmagnola and Cuneo. They can be more rectangularly shaped or horn shaped and are known for being fleshy, sweet and especially tasty.

I am curious to know how you like to eat your peppers too! In the meantime I will leave you with some great recipes from my local foodie blogger friend Margherita from A Casa Mia.

Vegetarian Stuffed Peppers
Peppers with Bagna Caoda
Sicilian Peperonata
Chicken with Peppers and Leftover pasta

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