{"id":3948,"date":"2021-07-02T07:18:36","date_gmt":"2021-07-02T07:18:36","guid":{"rendered":"https:\/\/tipika.it\/peperone-di-pontecorvo-pdo-recipes\/"},"modified":"2021-11-04T13:13:41","modified_gmt":"2021-11-04T13:13:41","slug":"peperone-di-pontecorvo-pdo-recipes","status":"publish","type":"post","link":"https:\/\/tipika.it\/en\/peperone-di-pontecorvo-pdo-recipes\/","title":{"rendered":"Peperone di Pontecorvo PDO recipes"},"content":{"rendered":"<div  class='flex_column av-6xshq0-8ae164e73c6c07512bea5c219c11550d av_one_full  avia-builder-el-0  el_before_av_one_full  avia-builder-el-first  first flex_column_div  '     ><style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-kv3g2b2x-9a2a532a2f4d7cd27d37e20de53414a7\">\n.avia-image-container.av-kv3g2b2x-9a2a532a2f4d7cd27d37e20de53414a7 img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-kv3g2b2x-9a2a532a2f4d7cd27d37e20de53414a7 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-kv3g2b2x-9a2a532a2f4d7cd27d37e20de53414a7 av-styling- avia-align-center  avia-builder-el-1  avia-builder-el-no-sibling '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-3726 avia-img-lazy-loading-not-3726 avia_image ' src=\"https:\/\/tipika.it\/wp-content\/uploads\/2021\/10\/ricette_peperone_di_pontecorvo_dop.jpg\" alt='' title='ricette_peperone_di_pontecorvo_dop'  height=\"396\" width=\"756\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/tipika.it\/wp-content\/uploads\/2021\/10\/ricette_peperone_di_pontecorvo_dop.jpg 756w, https:\/\/tipika.it\/wp-content\/uploads\/2021\/10\/ricette_peperone_di_pontecorvo_dop-300x157.jpg 300w, https:\/\/tipika.it\/wp-content\/uploads\/2021\/10\/ricette_peperone_di_pontecorvo_dop-705x369.jpg 705w, https:\/\/tipika.it\/wp-content\/uploads\/2021\/10\/ricette_peperone_di_pontecorvo_dop-600x314.jpg 600w\" sizes=\"(max-width: 756px) 100vw, 756px\" \/><\/div><\/div><\/div><\/div>\n<div  class='flex_column av-j9o08-04301d686ba5b447099d80688605109d av_one_full  avia-builder-el-2  el_after_av_one_full  el_before_av_one_full  first flex_column_div  column-top-margin'     ><section  class='av_textblock_section av-kv3g334y-948987dd7bcf78a0cdf89dee6779a6c7 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p>PORK STEW WITH PDO PEPPER FROM PONTECORVO<br \/>\nIngredients for 4 people<br \/>\nPork capicollo meat<br \/>\nGarlic<br \/>\nLaurel<br \/>\nDry white wine<br \/>\nSalt and pepper<\/p>\n<p>Method:<br \/>\nFry 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.<\/p>\n<p>PASTRY CREAM WITH SWEET PEPPER FROM PONTECORVO<br \/>\nIngrediants:<\/p>\n<p>3 egg yolks<\/p>\n<p>2 tablespoons of sugar<\/p>\n<p>2 tablespoons of 00 flour<\/p>\n<p>1.5 dl. of milk<\/p>\n<p>40 g. of powder of sweet pepper from Pontecorvo<\/p>\n<p>Method:<\/p>\n<p>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.<\/p>\n<p>Cod salad with dried peppers<br \/>\nIngredients for 4 people:<\/p>\n<p>600 g. of cod already soaked<\/p>\n<p>1 clove of garlic<\/p>\n<p>8 dried Pontecorvo peppers (not spicy)<\/p>\n<p>Extra virgin olive oil to taste<\/p>\n<p>Salt and parsley q. b.<\/p>\n<p>Method:<\/p>\n<p>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.<\/p>\n<p>Bucatini with pepper powder<br \/>\nIngredients for 4 people:<\/p>\n<p>400 g. of bucatini<\/p>\n<p>1 clove of garlic<\/p>\n<p>Extra virgin olive oil to taste<\/p>\n<p>20 g. of powder of sweet pepper from Pontecorvo<\/p>\n<p>100 g. of tomato paste<\/p>\n<p>Parsley q. b.<\/p>\n<p>Pecorino Process:<\/p>\n<p>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.<\/p>\n<p>Calamarata with pecorino cream and Pontecorvo sweet pepper<br \/>\nIngredients for 4 people:<\/p>\n<p>400 g. of calamarata type pasta<\/p>\n<p>250 dl. of fresh cream<\/p>\n<p>200 g. of semi-seasoned pecorino<\/p>\n<p>30 g. of crushed sweet pepper from Pontecorvo<\/p>\n<p>3 basil leaves, 1 clove of garlic, parsley to taste<\/p>\n<p>30 g. of bread crumbled, toasted and flavored with sweet pepper<\/p>\n<p>Extra virgin olive oil to taste<\/p>\n<p>Method:<\/p>\n<p>In a pan, saut\u00e9 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.<\/p>\n<p>Scialatielli with garlic, oil and sweet pepper from Pontecorvo<br \/>\nIngredients for 4 people:<\/p>\n<p>400 g. of PEPERDOP scialatielli<\/p>\n<p>80 g. of new extra virgin olive oil<\/p>\n<p>1 clove of garlic<\/p>\n<p>20 g. of finely ground sweet pepper from Pontecorvo<\/p>\n<p>2 desalted anchovy fillets<\/p>\n<p>Hot pepper q. b.<\/p>\n<p>Method:<\/p>\n<p>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.<\/p>\n<p>Spaghetti with sardines and sweet pepper from Pontecorvo<br \/>\nIngredients for 4 people:<\/p>\n<p>400 g. of spaghetti<\/p>\n<p>Extra virgin olive oil to taste<\/p>\n<p>20 g. of Pontecorvo red pepper powder<\/p>\n<p>3 sardines, 1 clove of Sulmona red garlic<\/p>\n<p>4 whole dried peppers, 4 sage leaves<\/p>\n<p>5g. of aromatic herbs<\/p>\n<p>Method:<\/p>\n<p>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.<\/p>\n<p>Casarecce of the farmer<br \/>\nIngredients for 4 people:<\/p>\n<p>400 g. of pasta<\/p>\n<p>200 g. fi zucchini<\/p>\n<p>100 g. of bacon, 1 onion, 20 g. of walnuts<\/p>\n<p>100 g. of ricotta<\/p>\n<p>20 g. of sweet pepper from Pontecorvo<\/p>\n<p>80 g. of pecorino<\/p>\n<p>Method:<\/p>\n<p>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.<\/p>\n<p>SCIALATIELLI with cod and dried peppers<br \/>\nIngredients for 4 people:<\/p>\n<p>300 g. of desalted cod<\/p>\n<p>4 peppers<\/p>\n<p>500 g. of PEPERDOP scialatielli<\/p>\n<p>1 clove of garlic<\/p>\n<p>1 sprig of parsley<\/p>\n<p>Extra virgin olive oil to taste<\/p>\n<p>Coarse salt to taste<\/p>\n<p>Black pepper q. b.<\/p>\n<p>Method:<\/p>\n<p>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.<\/p>\n<p>Spaghetti with tuna and sweet pepper from Pontecorvo<br \/>\nIngredients for 4 people:<\/p>\n<p>400 g. of spaghetti<\/p>\n<p>200 g. of canned tuna<\/p>\n<p>1 tablespoon of capers<\/p>\n<p>100 g. of black olives from Gaeta<\/p>\n<p>1 garlic<\/p>\n<p>1 tablespoon of Pontecorvo pepper powder<\/p>\n<p>1 fresh red pepper from Pontecorvo and 1 dry<\/p>\n<p>Parsley to taste<\/p>\n<p>Extra virgin olive oil to taste<\/p>\n<p>Method:<\/p>\n<p>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.<\/p>\n<p>source peperdop.it<\/p>\n<\/div><\/section><\/div>\n<div  class='flex_column av-2qw6g8-73a89da5c6dafe493913d60936659292 av_one_full  avia-builder-el-4  el_after_av_one_full  el_before_av_one_full  first flex_column_div  column-top-margin'     ><div  class='avia-button-wrap av-kv3gbgl7-3072ea0ce2bd2cbd0de9db8f97381834-wrap avia-button-center  avia-builder-el-5  avia-builder-el-no-sibling '><a href='https:\/\/tipika.it\/en\/products-story\/pontecorvo-dop-pepper\/'  class='avia-button av-kv3gbgl7-3072ea0ce2bd2cbd0de9db8f97381834 avia-icon_select-yes-right-icon avia-size-large avia-position-center avia-color-theme-color'  ><span class='avia_iconbox_title' >Pontecorvo DOP pepper<\/span><span class='avia_button_icon avia_button_icon_right' aria-hidden='true' data-av_icon='\ue832' data-av_iconfont='entypo-fontello'><\/span><\/a><\/div><\/div><div  class='flex_column av-4e93go-0418048febc41077f5787c921a7cf907 av_one_full  avia-builder-el-6  el_after_av_one_full  avia-builder-el-last  first flex_column_div  column-top-margin'     ><div  class='av-social-sharing-box av-2nhkvc-881a86ad3571a33c856d9967c5acae88 av-social-sharing-box-default  avia-builder-el-7  avia-builder-el-no-sibling  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