PORK STEW WITH PDO PEPPER FROM PONTECORVO
Ingredients for 4 people
Pork capicollo meat
Garlic
Laurel
Dry white wine
Salt and pepper
Method:
Fry garlic and a little bay leaf in a pan, deglaze with dry white wine and salt and pepper to taste. Cook but without browning, leaving the capicollo soft for about 15 min. in the pan. In another pan, cook the peppers cut into strips with fresh garlic, browning them for about 10/15 minutes. Mix everything and put them in a basket of bread that can be eaten with the rest. It is recommended to consume with local Lazio wine Atina Cabernet DOC.
PASTRY CREAM WITH SWEET PEPPER FROM PONTECORVO
Ingrediants:
3 egg yolks
2 tablespoons of sugar
2 tablespoons of 00 flour
1.5 dl. of milk
40 g. of powder of sweet pepper from Pontecorvo
Method:
Put the eggs, flour and sugar in a non-stick saucepan and mix, dissolving everything with the milk and cook gently on a stove: As soon as it boils, remove from the heat and cool. You can use it as you like, from cakes to croissants to tartlets, etc.
Cod salad with dried peppers
Ingredients for 4 people:
600 g. of cod already soaked
1 clove of garlic
8 dried Pontecorvo peppers (not spicy)
Extra virgin olive oil to taste
Salt and parsley q. b.
Method:
Boil the cod for about 10 minutes; then let it cool and make it into sheets, like petals, removing the thorns. Separately, brown the peppers in a crispy way in oil with garlic and parsley, in a dish, layered alternating cod and seasoning. Finally, decorate with a whole fried pepper and raw extra virgin olive oil. Serve lukewarm.
Bucatini with pepper powder
Ingredients for 4 people:
400 g. of bucatini
1 clove of garlic
Extra virgin olive oil to taste
20 g. of powder of sweet pepper from Pontecorvo
100 g. of tomato paste
Parsley q. b.
Pecorino Process:
In a pan, brown the garlic, oil and tomato paste. Boil the pasta al dente, drain in the pan, add the pepper powder, a ladle of cooking water and grated pecorino (optional), stir in and serve.
Calamarata with pecorino cream and Pontecorvo sweet pepper
Ingredients for 4 people:
400 g. of calamarata type pasta
250 dl. of fresh cream
200 g. of semi-seasoned pecorino
30 g. of crushed sweet pepper from Pontecorvo
3 basil leaves, 1 clove of garlic, parsley to taste
30 g. of bread crumbled, toasted and flavored with sweet pepper
Extra virgin olive oil to taste
Method:
In a pan, sauté the finely chopped garlic with oil, adding the crushed pepper, parsley and a ladle of pasta cooking water. Separately, put the diced pecorino, the cream and melt slowly in a bain-marie, stirring constantly until creamy. Cook the pasta, drain it in the pan, whisk adding the basil, place the pasta on the plate and mask it with pecorino cream, garnish with the flavored bread.
Scialatielli with garlic, oil and sweet pepper from Pontecorvo
Ingredients for 4 people:
400 g. of PEPERDOP scialatielli
80 g. of new extra virgin olive oil
1 clove of garlic
20 g. of finely ground sweet pepper from Pontecorvo
2 desalted anchovy fillets
Hot pepper q. b.
Method:
Cook the scialatielli al dente in plenty of water; separately, in a pan, fry the garlic, anchovies and pepper powder in the oil, then pour the pasta together with a ladle of cooking water. Drain the pasta, stir in and serve, adding the hot pepper to taste.
Spaghetti with sardines and sweet pepper from Pontecorvo
Ingredients for 4 people:
400 g. of spaghetti
Extra virgin olive oil to taste
20 g. of Pontecorvo red pepper powder
3 sardines, 1 clove of Sulmona red garlic
4 whole dried peppers, 4 sage leaves
5g. of aromatic herbs
Method:
for the garnish. Fry the whole peppers cut into rings with a little oil. Boned the sardines and chop them. Bring the water to a boil, add salt and cook the spaghetti. Add the pepper powder and cooking water. Drain the pasta al dente in the sauce and finish cooking in the pan. Nest the spaghetti on the plates, decorated with the pepper rings, the chopped herbs and the sage leaves.
Casarecce of the farmer
Ingredients for 4 people:
400 g. of pasta
200 g. fi zucchini
100 g. of bacon, 1 onion, 20 g. of walnuts
100 g. of ricotta
20 g. of sweet pepper from Pontecorvo
80 g. of pecorino
Method:
In a pan, brown the oil, finely chopped onion, diced bacon, julienne courgettes, ricotta and pepper powder. Cook the pasta, drain it in the pan, stir it with a ladle of cooking water and the pecorino.
SCIALATIELLI with cod and dried peppers
Ingredients for 4 people:
300 g. of desalted cod
4 peppers
500 g. of PEPERDOP scialatielli
1 clove of garlic
1 sprig of parsley
Extra virgin olive oil to taste
Coarse salt to taste
Black pepper q. b.
Method:
In a pan pour 2-3 tablespoons of oil and heat well, add the peppers and let them go over high heat for a few seconds, turning them often so as not to brown them, until they are swollen. Drain them on a sheet of absorbent paper and keep the oil aside. Cut the cod into small pieces (leaf through it, if you can), crush a clove of garlic in the oil, place the pan on the stove and add the cod, cooking it over medium heat. Chop the crispy peppers into the pan, keeping one aside for garnish. Meanwhile, cook the pasta in boiling water and, when there is a few minutes to finish cooking, drain them in the pan, stir well with the cod, helping yourself with a few ladles of cooking water. Serve finishing with the last chopped fried pepper and chopped parsley.
Spaghetti with tuna and sweet pepper from Pontecorvo
Ingredients for 4 people:
400 g. of spaghetti
200 g. of canned tuna
1 tablespoon of capers
100 g. of black olives from Gaeta
1 garlic
1 tablespoon of Pontecorvo pepper powder
1 fresh red pepper from Pontecorvo and 1 dry
Parsley to taste
Extra virgin olive oil to taste
Method:
Fry the poached garlic together with the dried pepper, remove the pepper when it is just swollen, let it cool, add the tuna, capers, diced pepper, black olives from Gaeta, stir in the cooking water, parsley and the shredded fried pepper.
source peperdop.it
