This is a present of an Italian colleague of mine. Unfortunately, he did not tell me what it is used for… can you enlighten me?
This is a present of an Italian colleague of mine. Unfortunately, he did not tell me what it is used for… can you enlighten me?
by sickerwasser-bw
10 Comments
Meancvar
Probably for bruschetta.
LiefLayer
In calabria they use it everywhere XD. I’m not from Calabria so I don’t really know the details, but I know they love the stuff. For sure it’s spicy.
Still by trying to google it:
insaporire la pasta,
farcire panini e tramezzini
condire tartine, crostini, bruschette e pizza
Farcire una frittata
come salsa sul pesce grigliato
aromatizzare un’insalata di patate
creare le migliori uova alla diavola
(google translate it for you)
flavor the pasta,
fill sandwiches
season canapés, crostini, bruschetta and pizza
Stuff an omelette
as a sauce on grilled fish
flavor a potato salad
create the best deviled eggs
So basically like I said, anything and everywhere.
Old-Satisfaction-564
Bomba Calabrese made in Verona ……
seanv507
you should be able to google it, its now a common term
i would just eat it with fresh bread, as a spicy spread, like you might use olive paste.
you could also use it on your pasta (either just on its own or even incorporated into tomato sauce)
TopazWarrior
Anything. It’s a chile paste fermented. Just a condiment.
heyho7785
Great on bread . I have the same one in my fridge. I have also added it to grilled chicken. Its Great
marco_has_cookies
spread on bread
beef_boloney
I use it a lot in place of dried red pepper flakes, gives it similar heat but with a bit more of that fermented funk flavor
pastanutzo
I love it especially on fresh pasta. Great heat but also flavor-dense and aromatic. I have tried growing Calabrian peppers in Wisconsin, but there must be something in the southern Italy terroir that imparts that essence, because my garden peppers don’t seem as sweet
10 Comments
Probably for bruschetta.
In calabria they use it everywhere XD. I’m not from Calabria so I don’t really know the details, but I know they love the stuff. For sure it’s spicy.
Still by trying to google it:
insaporire la pasta,
farcire panini e tramezzini
condire tartine, crostini, bruschette e pizza
Farcire una frittata
come salsa sul pesce grigliato
aromatizzare un’insalata di patate
creare le migliori uova alla diavola
(google translate it for you)
flavor the pasta,
fill sandwiches
season canapés, crostini, bruschetta and pizza
Stuff an omelette
as a sauce on grilled fish
flavor a potato salad
create the best deviled eggs
So basically like I said, anything and everywhere.
Bomba Calabrese made in Verona ……
you should be able to google it, its now a common term
i would just eat it with fresh bread, as a spicy spread, like you might use olive paste.
you could also use it on your pasta (either just on its own or even incorporated into tomato sauce)
Anything. It’s a chile paste fermented. Just a condiment.
Great on bread . I have the same one in my fridge. I have also added it to grilled chicken. Its
Great
spread on bread
I use it a lot in place of dried red pepper flakes, gives it similar heat but with a bit more of that fermented funk flavor
I love it especially on fresh pasta. Great heat but also flavor-dense and aromatic. I have tried growing Calabrian peppers in Wisconsin, but there must be something in the southern Italy terroir that imparts that essence, because my garden peppers don’t seem as sweet
The real recipe to make it at home:
[https://www.youtube.com/watch?v=W0YzhJDWQAM](https://www.youtube.com/watch?v=W0YzhJDWQAM)