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Peperonata: 5 mistakes not to make
Peperonata: 5 mistakes not to make

Video: Peperonata: 5 mistakes not to make

Video: Peperonata: 5 mistakes not to make
Video: pepperonata! 2024, March
Anonim

The natural season of peppers lasts from June to October. In the other periods of the year they are obviously forced into the greenhouse and, in addition to a higher water content, they have little scent and less marked taste.

In the choice, rather than the perfection of the shape, it is necessary to pay attention that the skin is taut, without roughness, dents or dark parts and that the stem has a pretty cool cut.

In addition to ratatouille and cianfotte, where peppers are cooked with aubergines, courgettes, potatoes and tomatoes, they go well with chicken, rabbit, pork and also with fish, for example cuttlefish, squid and cod, as well than with pasta and rice.

But the protagonist of this new episode of the " 5 mistakes not to make" and the peperonata, dish with a thousand interpretations, which for some become dogmas. What are common mistakes and mistakes to avoid? According to us these.

1) Not knowing what color to choose peppers

Yellow, green or red? The taste of peppers changes in part according to the color.

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Green peppers are peppers picked before full maturity, and if left on the plant they would turn yellow or red depending on the variety. For this reason they have a herbaceous and pleasantly bitter taste. The red ones have a thick, crunchy, sugary pulp and a fruity scent, while the yellows are juicy and tender.

Generally speaking, we can say that to prepare roasted peppers it is preferable to use yellow ones, with thicker and fleshy pulp; smaller ones with evident ribs are better to fill, which, once divided in two, become perfect containers. While, to increase the nuances of flavor of peppers and vegetable ragout, the different mixed varieties are fine.

2) Being undecided between flaps, strips and pieces

Meanwhile, let's clarify. The length of the pitch coincides with that of the vegetable, in the limit it can be divided in half. The width? Two or three fingers, no more.

That of the strip coincides approximately with one centimeter, for the length keep to about five.

By piece we mean a small square that can be very small, say two centimeters per side, or rather large, therefore about double.

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It is not a question of exceeding in precision, the small piece brings with it a full-bodied dish and a longer cooking, particularly suitable as an appetizer.

The larger piece, which is perhaps the best solution, ensures an excellent side dish but also the ideal sauce for pasta. Cold version included.

The small pieces, although easier to manage with a fork, subtract volume from the peppers, satisfying less at the moment of tasting.

3) Underestimate the crunchiness

What is the taste of eating unmade vegetables? Let's learn to love the texture of vegetables, join the list of crunchiness, not the party of mashed, overcooked and soggy.

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Different speech, indeed the opposite, for cooking. If left a little behind, however not quite al dente, it offers several advantages. You appreciate more the nuances of taste between the different colors, as well as the flavor of the other ingredients, plus it will be a winner the next day.

It is true that peperonata is also one of the dishes that the more they are there, the more they improve, but with the rest a good part of the tone inevitably goes away, and maybe if you have already started with very soft pieces, the risk of finding yourself with a shapeless pap is high.

4) Snub the bittersweet

Without exaggerating, of course, let's talk about peppers, not pickled preserves. But adding a hint of sugar means not only highlighting the natural sweetness of the peppers, but also enhancing their flavor and fragrance.

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A good idea might be to sprinkle a level teaspoon on two medium-sized peppers as soon as they begin to wilt, then blend with a spin of vinegar, holding the bottle half closed with your thumb and high flame until you no longer feel the strong.

This gives the dish, otherwise slightly flat in flavor, greater roundness. This as a general rule, if bittersweet is not one of your preferences, do without it without major feelings of guilt.

5) Not knowing how to match it

A good peperonata is enough and advances to itself, no doubt, we have often eaten half of it in the pot even before bringing it to the table, but there are few more versatile dishes.

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Are you a lover of street food? Given then that eating the lightest and most digestible of dishes is not at the top of your priorities, think of salamelle and sausages, even in a sandwich version paired with a cold beer.

Also good ribs and pork chops, an honest roast, fried or browned meatballs. While instead, moving on to cured meats, cooked ham and Praga are the most suitable.

Cheese chapter: cold peperonata is ideal with fresh cheeses such as stracchino, primosale, mozzarella and fiordilatte, grilled scamorza and soft cheeses such as taleggio and robiole.

With eggs you can range: to the eye, scrambled, poached. Naturally extended speech to the omelette.

Let's say a portion of it is left over, although it usually doesn't happen: if extended with tomato sauce or pulp, it perfectly season pasta or rice. If you want to season a cold pasta you don't even have to stretch it.

Do you fancy a bruschetta or an unusual cheese sandwich? Yes, that's right, its versatility the peperonata fits well with those too.

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