Tag: deviled

Deviled potatoes, traditional recipe from Basilicata – Italian Cuisine

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Do you think Senise pepper is just crusco? Know that that pepper can also be meaty and spicy

The crusco bun, but the pepper by Senise not always. There serta dried peppers can be ringed with recipes that leave the precious red horn the opportunity to take back that little water and become soft again, ready for other sensations. A very intriguing alternative to frying is the traditional dish of deviled potatoes. A meeting between the natural sweetness of pepper and the spiciness of the special guest, u riaulicchi ' (the diavolicchio, the local chili pepper).

'Nserta of dried Senise peppers. When perfectly ripe, the Senise pepper turns purple red with a curved and pointed shape. Its peculiarity consists in a very thin skin and low water content, which makes it particularly suitable for drying.

Combining two red horns, one small and spicy, the other large and sweet, makes deviled potatoes an almost indecent proposal. But then, if it is repeated calmly and with the right proportions, it becomes a simple dish of gastronomy. That of Senise, a seduction to take away

If you want something softer, more velvety, the first thing to do is to return that vital fluid that has been carried away, with skill and skill, to the dried horn in your hands. If there are four of you, then the red horns must be at least as many, you have to adjust according to the measures. While you revive the peppers in lukewarm water, also take care of lighting the fire for the potatoes. They also need to be peeled and mashed. When the peppers are red and full-bodied, brown them in boiling oil, made on fire by the small but diabolical pepper. After a few minutes of dancing, add the mashed potatoes, a shower of aromatic parsley and a touch of salt and … "I is fort com i riauL!", (He's strong as the devil!) as they say in Senise. A diabolical recipe if you like strong tastes!

They are called "alla diavola" because, in addition to Senise peppers, these potatoes are blended with "diavolicchio", a local chilli pepper. — They are called “alla diavola” because, in addition to the Senise peppers, these potatoes are blended with the “diavolicchio”, a local chilli pepper.

Deviled potatoes

Ingredients for 4 people

500-600 g of boiled, peeled and mashed potatoes
4-5 dried Senise peppers to be rehydrated in warm water
1-2 hot peppers (possibly the "diavolicchio" variety)
salt, extra virgin olive oil, parsley q. b.

Method

Clean the seeds and soak the peppers in warm water for at least an hour. Boil the potatoes, then peel and mash them with a fork or a potato masher. Fry the finely chopped red pepper, add the dry peppers and leave for a few minutes. Finally, add the mashed potatoes, salt, parsley and leave to flavor, stirring for a few seconds. Serve hot.

Potatoes are absolutely "hot", otherwise what the hell would ignite them? The Delegation of the Accademia del Chilli dell’Appenino Lucano also recommends it. Are you ready for the seductive flames of the soft material that makes a spicy pleasure explode in your mouth?

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Sardines Deviled Recipe – Italian Cuisine – Italian Cuisine

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Ingrediants

800 g sardines
125 g natural yogurt
100 g butter
100 g mixed salad
80 g hulled watercress
fresh fennel
powdered ginger
chilli powder
sweet paprika
smoked paprika
mustard
lemon
red wine vinegar
sugar
salt
pepper
extra virgin olive oil

Duration: 45 min

Level: Medium

Doses: 4 people

For the deviled sardine recipe, heat the butter in a saucepan with a tablespoon of ginger, a tablespoon of sweet paprika, half a teaspoon of chilli, a tablespoon of smoked paprika, a tablespoon of mustard, a tablespoon of vinegar, a tablespoon of sugar, the juice of half a lemon, a pinch of salt and a grind of pepper. Stir vigorously, until the butter is completely melted, resulting in a spicy sauce. Mix the yogurt with a large tuft of finely chopped fennel, a pinch of salt and a grind of pepper.
For the sardines: clean the sardines, eviscerating them but leaving them whole, with the head. Place them on a baking tray, sprinkle them with the spicy sauce and bake them in the oven at 220 ° C with the
grill for 6-7 minutes. Serve with the watercress and mixed salad, dressed with a drizzle of oil, and with the yogurt sauce.

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Crab-Stuffed Deviled Eggs – I Love to Say I Told You So

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The sweet crab is a perfect compliment to the spicy eggs, but above and beyond the delicious flavors, these just look extra special. Okay, that’s enough about the recipe…now, on to more important matters.

Considering the fact that we’ve done almost 1,000 uploads, we’ve had very few controversial recipes. And by “controversial, I mean videos that caused vigorous debate about whether the recipe actually works as shown. One such video was our “How to Make Perfect Hard Boiled Eggs.”

While most had no issues, a small but vocal group claimed the recipe didn’t work at all. Some went so far as to say the video was a hoax, as if the egg industry had gotten to me, and convinced me to trick my viewers into wasting eggs to increase sales. I’ll admit, it is a brilliant plan, but it’s not true.

To prove my innocence, I’ve used the exact same method here, and once again, perfection. As long as you’re using a decent pot (as in not paper-thin), enough water, and can manage to successfully set a timer, I’m not sure what can go wrong. By the way, I used cold eggs, so that’s not an issue, as some surmised after the first tutorial. To summarize: I told you this works.

Regardless of how you cook your hard-boiled eggs, this would make a stellar hors d’oeuvre for any special occasion meal. You can be as frugal or extravagant as you want, and the garnishing options are pretty much limitless. Speaking of garnishes, that is a lemon, and not an orange! It’s actually a Meyer lemon which have a much warmer color than standard lemons. I hope you give these a try soon. Enjoy!

Ingredients:

For the bottoms:

*6 large hard-boiled eggs (makes 12 pieces)

2 oz fresh crab meat, chopped

3 or 4 tbsp mayonnaise, or enough to achieve desired consistency

few drops of Worcestershire sauce

1 tsp Dijon mustard

1 tsp lemon juice

2 tsp chopped tarragon

1/2 tsp hot sauce or to taste

pinch of old bay

salt and pepper to taste (don’t be shy with the salt)

For the crab topping:

2 oz fresh crab meat, shredded slightly

1 or 2 tsp crème fraiche or sour cream

lemon zest of one lemon

Aleppo pepper to taste

salt if needed

Fresh chives

Cayenne

* I only made 12 portions, but this method will work with more. Just be sure your eggs are cover by at least an inch or two of cold water, and proceed as show.