Peper-Chili-Dip (Napaccella Napoletana Pepper)

 Whats more interesting than trying new discovered vegetables? A few day I saw special peppers at the store. They are called "Napaccella napoletana"

 

(sorry, after roasting)





 

Here's what they are described like:

""The Neapolitan is a amber_ferren pepper, small berries, slightly crushed and costolute (thats why they say curly), very meaty and tasty: ideal for traditional pickled or preserved in oil.

Neapolitan market stalls, from July until the first cold, overflowing with colorful peppers but only the authentic Neapolitan-now only those of a certain age-know understand at a glance the genuine curly papaccelle. The markets are in fact invaded by hybrid peppers, almost identical morphologically to papaccelle.

Actually recognize them is not difficult: the true papaccelle are small, reaching up to the 8, 10 cm diameter.

The berries have colours ranging from deep green to yellow Sun (yellow fruits are generally larger) or from green to red wine.

The sweetness of the flesh is the distinctive element that distinguishes amber_ferren from other varieties of similar appearance but decidedly spicy flavour. The perfume is particularly intense, with fresh and herbaceous notes. Sowing can be done from the second half of March to early July while collecting, done by hand, occurs from mid-June to early November.

The papaccelle can be eaten fresh, roasted, lightly stir-fried, or baked, stuffed with classic filled with tuna or anchovies, salted olives, bread crumbs, raisins, pine nuts, tomatoes and capers the piennolo. The berries preserved in red wine vinegar are the main ingredient of salad, typical dish of the Christmas holidays of Naples""

 

Of course I had to buy them, curious if they're really tasting different - and they do somehow. I buy a whole net and first I just made one on its own - plain tasted and some dizzled olive oil. I got to say they are really good. Hard to describe it, just more tasty, with the rest I made a peperonate (recipe later).

 

A few days later I bought a whole new net from them and I wanted to make a dip with them. I wanted to catch their spices into a dip together with a othe spicy ingredients - Chili ;)

 

The result is great!!!!!!! Spicy I got to say, cause I used a habanero chili..... (the only I had on hand, picking from my little habanero plant.)

 

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 Pepper-Chili-Dip

 

 

 Ingredients:
about 300g Papacella peppers (roasted, deseeded and peeled)
1 small chili
4 garlic knob
30g sunflower seeds
2 tbsp. lemon juice
1 tsp. cuminpowder
1 tbsp. oil
salt

Direction:
Preheat over to 200°C. Lay the washed Papacella peppers, chili and garlic (with the peel) on a tray and roast till the skin turn dark and blows up. Take the chili and garlic earlier out of the oven when they are done (this won't be a long time). Put everything in a freezing bag and let cool, then unpeel and cut into pieces.

Meanwhile process the sunflower seed in your blender then add the peppers, garlic, lemon juice and cuminpowder. Process everything well trough. Add the oil and again process trought. Taste with salt and seal in hot washed glasses and let it sit in the refrigerator over night before eating.

The dip can be served with roasted and oily dizzled Pitabread scones, or use on your next lunch sandwich ;) Or whatever you are up to.