Pepperoni

All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.

“AMAZING” SALAD

INGREDIENTS: 2 colored peppers, 1 small onion, 2 or 3 medium carrots, 1 head of lettuce, 1 new apple, 1 peach lemon juice, a few sliced almonds, a handful of pumpkin seeds, salt, extra olive oil.

PROCEDURE: Remove the seeds and white filaments of the peppers. Thinly slice all vegetables and fruits, season with lemon, salt and oil. Arrange a few lettuce leaves on plates and distribute the seasoned vegetables. Finish with the pumpkin seeds and almond slices.

CREMINE DI PEPERONE

INGREDIENTS: 1 green pepper, 1 yellow pepper, 1 red pepper, 3 cloves of garlic, salt, extra olive oil.

PROCEDURE: Remove the seeds and white filaments of the peppers. Divide each pepper into 4 or 5 slices. Place them in different pans (by color) with the garlic clove, ½ cup of water and a pinch of salt. Cook in a covered pot for 15 minutes and let them cool down. Discard the garlic. Peel the pepper slices (sometimes the foil comes off during cooking). Drizzle with oil and any other salt and blend.

THIS CREAM is great for seasoning pasta or any cereal by simply adding parsley or spread on bread or for filling savory pies.

RICE AND PEPPERONATA

INGREDIENTS: 320 grams of rice, 4 colored peppers, 1 medium onion, 500 tomato sauce, extra olive oil, salt, pepper (if you like).

PROCEDURE: Boil the rice al dente. Remove the seeds and white filaments of the peppers. Remove the seeds from the tomatoes (and possibly the skin). Thinly slice the onion and put it in a pan, with oil, to dry over low heat, add the diced peppers and tomato and salt. Cook 20 minutes with a covered pot. Season the rice with the pepperonata and, if desired, with parsley and grated Parmesan cheese.

GREEN PEPPER OMELETTE

INGREDIENTS: 5 or 6 thin-fleshed long green peppers (or 3 large pulpy peppers), 6 or 7 fresh eggs, extra virgin olive oil, salt.

PROCEDURE: Remove the seeds and white filaments of the peppers. Cut them into thin slices or cubes. Cook them in a pan with a drizzle of oil and salt, over a very low heat for a few minutes. They don't have to get dark. Whisk the eggs with a fork and add them to the peppers. After a few minutes the omelet is ready.

RATATUIA

INGREDIENTS: 3 colored peppers, 3 medium carrots, 1 or 2 onions, 2 zucchini, 2 eggplants, 2 potatoes, salt, extra virgin olive oil.

PROCEDURE: Wash all the vegetables and dry them. Remove seeds and white filaments from the peppers. Peel the potatoes and onions. Brush the carrots. Cut everything into 'chunks' and place everything in a low and large pan -so that the vegetables, while cooking, do not make too much broth-. Add a glass of water, salt and cook over medium heat, without a lid. After about 15 minutes, add a little oil, cover the pan and finish cooking for another 10 minutes, checking that it does not dry out too much.

CHILI PEPPERS IN OIL

INGREDIENTS: for 4 medium jars 30 — 35 round red chillies, n. 30 — 35 almonds and as many capers, 2 glasses of clear vinegar, 4 cloves of garlic, parsley.

PROCEDURE: Remove the seeds of the chillies (put on rubber gloves!). In the meantime, boil a liter and a half of water with a little salt, add the vinegar. Dip the chillies, a few at a time, and boil them for a minute, take them out with a slotted spoon and let them dry, upside down. Fill each chilli pepper with an almond, a caper and some parsley. Place them in jars, clean and dry, with a clove of garlic. Fill with oil and, before closing them, wait until it has penetrated completely between the layers and inside the chillies. Store in a cool place.