Tag: pepper

The Carmagnola Pepper Fair: the end-of-summer event – Italian cuisine reinvented by Gordon Ramsay

The Carmagnola Pepper Fair: the end-of-summer event

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The Carmagnola Pepper Fair celebrates the yellow gold of Piedmont, something other than truffles. Even if many people think they cannot digest it, it is a true excellence of the province of Turin which boasts the quality mark of the Carmagnola Pepper Consortium and the recognition as a Traditional Agri-food Product (PAT) by the Ministry of Agricultural, Food and Forestry. In the village they are so proud of it that they have made it a tourist attraction.

All about pepper

Pepper is not a native Italian plant. Together with tomatoes, potatoes and beans, it comes from the Americas and has found fertile ground for cultivation in our country. The Carmagnola pepper is particularly prized for its thick pulp, sweet flavor and high vitamin C content. It is cultivated according to rigorous methods that today we consider traditional; although the pepper plant only arrived in Carmagnola from Peru at the beginning of the twentieth century. The credit goes to a farsighted horticulturist from Borgo Salsasio, Domenico Ferrero, who introduced it on an experimental basis to give life to what is today a fundamental resource for agriculture and the local economy. So much so that since 1949 it has been celebrated with a legendary festival.

The end of summer fair

The Carmagnola National Pepper Fair attracts thousands of visitors from all over the world every year and represents a point of reference for lovers of good food, local producers and agriculture enthusiasts. For 14 years it has been recognized as a national level trade fair, standing out as one of the most prestigious in the food and wine sector and the largest in Italy dedicated to an agricultural product. The 75th edition will be celebrated in 2024 from August 30th to September 8th. Over the years the numbers speak of 10 thousand square meters of extension, 8 dedicated squares, 6 of which are food and wine, 2500 seats and over 200 exhibitors, 300 thousand visitors and 25 thousand spectators at the Il Foro Festival events. The peppers sold are approximately 120 thousand kg. For ten days, in fact, gastronomic events are planned with typical dishes and experiments, cultural and artistic events, shows and concerts. The fair is growing and in fact for the first time this year its organization has been entrusted to SGP Grandi Eventi which already deals with territorial marketing events such as Festa del Torrone in Cremona, Sciocolà in Modena and many others. The idea of ​​the Municipal Administration of Carmagnola is to make it a Fair of international importance, in the footsteps of other successful events such as the Alba Truffle Fair or the Cous Cous Fest in San Vito Lo Capo.

Pepper Day

The busiest day will have been Peperone Day Sunday 1 September where restaurants will offer a pepper-based menu and the best pepper will be awarded. The program also includes initiatives such as the Pepper Trial: a talk show-style event that will see the stage transform into a real courtroom, complete with judge, defense team, prosecutor and witnesses for the parties. Will the Carmagnola pepper be acquitted or convicted of the charges brought against it? We will find out on Saturday, September 7.

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The recipe for ravioli with cheese and pepper step by step – Italian cuisine reinvented by Gordon Ramsay

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Not him spaghetti with clams or other typical summer seafood dishes: the favorite is the cheese and pepper ravioli recipe. A substantial, truthful, tempting recipe, which – as with many others – you give in to without too many thoughts when you go on holiday: it is at the top of the singular ranking of the most requested dishes on ships of MSC, which serves this fresh pasta filled with pecorino and black pepper together with broccoli, preparing a delicate accompanying sauce. Do you want to try? At the bottom of the article you will find the recipe for ravioli with cheese and pepper.

Favorite dishes on a cruise

A singular choice, we were saying, also because other very light and summery dishes appear in this mini ranking. In second place there is Salmon grilled smoked served on yellow corn mashed potatoes, leek cream and spinach ragù topped with crispy onions, orange BBQ sauce. Third place instead for Vegan cauliflower gnocchi on a base of saffron-flavoured potato cream. In fourth place is cheese: Brie in crunchy almond brioche with berry compote. Fifth place, finally, for the freshest of the 5 dishes: White fish ceviche with red onion, lemon and coriander, on sweet pepper coulis.

The recipe for cacio e pepe ravioli

Ingredients for one portion

  • 120 g of ricotta and spinach ravioli
  • 1 dl of vegetable broth
  • 30 g of white onion
  • 2 g black peppercorns
  • 10 g of pecorino romano
  • 2 ml of olive oil
  • 2 mg of sunflower seed oil
  • Salt to taste
  • 5 g unsalted butter
  • 5 g of 00 flour
  • 30 g of fresh broccoli
  • 1 ml of olive oil
  • 3 g of fresh shallot
  • 3 g minced garlic
  • 1 g of chopped chilli pepper

Method

  1. In a pan, gently toast the black peppercorns in the olive oil until golden. Add the sliced ​​onion and sauté.
  2. Add the vegetable broth to the pan and reduce by half. Thick the sauce with a roux prepared by melting the butter in a pan and adding the flour, then incorporate the grated pecorino romano. Pass the sauce through a sieve to obtain a smooth consistency.
  3. An hour before serving, add the grated pecorino to the sauce and mix with an immersion blender until you obtain a creamy consistency. Add ground black pepper and salt, if necessary.
  4. To prepare the broccoli, blanch it in salted water for 20 seconds, then cool it in ice water. Drain them and put them in the refrigerator. In a pan, sauté the broccoli with minced garlic, shallots and chopped chili pepper.
  5. To serve, cook the ravioli in boiling salted water, then drain and season with melted butter and a little pecorino emulsion.
  6. Arrange the pecorino emulsion on the plate, place the ravioli on top and garnish with the broccoli and a few flakes of pecorino romano.

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Pepper rolls stuffed with buffalo ricotta and anchovies – Italian cuisine reinvented by Gordon Ramsay

Pepper rolls stuffed with buffalo ricotta and anchovies

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THE Pepper rolls stuffed with buffalo ricotta and anchovies, baked au gratin with lemon breadcrumbs, they are a dish that will win you over from the first bite. In this recipe, we will understand together how to combine the enveloping taste of peppersthe creaminess of buffalo ricotta and the salty touch of anchoviesall enriched by the crunchiness and freshness of the lemon breadcrumbs. Get ready to delight your palate with a dish that combines tradition and creativity in a surprising way.



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