I peperoni imbottiti alla napoletana (Neapolitan-style stuffed peppers)

“Blessed be the stuffed peppers! what a clever thing they are!…What are they made of? Not much: peppers, bread, a couple of aubergines cooked ‘fungitiello‘ style (i.e. deep fried),  a handful of capers and Gaeta black olives, some anchovies and, let’s not forget, a pinch of oregano and parsley, a clove of garlic and few bits of tomatoes. And from these humble ingredients, a masterpiece is born: one of those dishes that makes your mouth water just thinking about them. Continue reading

Pollo o coniglio ai peperoni (chicken or rabbit with peppers, Piedmontese cooking)

Chicken with peppers

One of the great dishes of Piedmont: a braised chicken (but it could be rabbit too, a very popular meat in Piedmontese cooking) with peppers and lots of herbs.  This is classic home cooking done entirely on top of the stove and it follows a usual pattern: the chicken is browned, then wine and aromatics are added, when the chicken is half way done, some mixed peppers go into the pot. By the end, the pan juices are not copious but the few tablespoons left are deliciou and the meat has been infused with the flavor from the herbs, the wine and the peppers. Continue reading