The Power of Peppers: 5 Italian Recipes to Try Today

Cooking with peppers at Riad Dar Bensouda in Fes, Morocco

For those getting ready to celebrate Thanksgiving tomorrow, peppers are probably the last thing on your mind. But, since November is also National Pepper Month, I decided to blog about them anyway. 

 Peppers in Marrakesh, Morocco

Peppers are a crop native to the Americas and are incredibly healthful.  Since November is also Diabetes Awareness Month, it's important to note that peppers contain a low glycemic index which means that they have relatively few carbohydrates which can be transformed into sugar after consumption making them a great addition to a diabetes-friendly diet. The wide range of colors that peppers are available in offer variety in nutrients and beauty.

 Calabrian chile peppers drying in my bedroom

All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Red peppers have almost 11 times more beta-carotene and 1.5 times more vitamin C than green peppers do.If you're interested in a delicious new dish to serve at Thanksgiving, alongside the leftovers this weekend, or any time of year...try these!

 CITRUS INFUSED SEA SCALLOPS/
(CAPESANTE IN PADELLA)

Serves: 4 | Serving Size: Approximately 1/4 pound scallops

Prep Time: 5 minutes (plus 1 hour marinating time) | Cooking Time: 10 minutes

This recipe is from The Italian Diabetes Cookbook. These scallops are delicious on their own or tossed into a salad or pasta dish. If you don’t have time to marinate the scallops, simply toss them with the marinade ingredients before frying. The recipe will still work well; the only difference is that the scallops will have a slightly less citrusy flavor at the end.
In the U.S., scallops are sometimes soaked in the preservative trisodium phosphate (TSP), which makes them weigh more, and consequently cost more. TSP also makes scallops exude moisture as they cook, thereby causing them to steam rather than sear properly. Look for scallops that are labeled “dry,” meaning not soaked in TSP.
Juice and zest from 2 lemons
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 pound dry scallops, cleaned
1 roasted red pepper, cut into tiny pieces

1. Make the marinade by combining lemon juice and zest, olive oil, pepper, and garlic in a large, shallow bowl or baking dish. Mix well to combine. Add scallops to the marinade, cover, and refrigerate 1 hour.
2. Heat a large skillet over medium-high heat. Drain scallops and place in skillet. Cook 4–5 minutes per side, until cooked through.
3. Arrange scallops on a serving platter or individual plates. Garnish with pieces of roasted peppers and serve. 

•Italian Living Tradition•
In Italy, scallops are often enjoyed raw in beautiful carpaccios. To make a carpaccio, simply place the scallops on a baking sheet lined with waxed paper. Cover with plastic wrap and place in the freezer for at least 1 hour. When the scallops are almost hard, remove them from the freezer and, using a sharp filleting knife, carefully cut the scallops width-wise into paper-thin slices. Place them on a platter. Drizzle with a vinaigrette and serve with greens. Note that consuming raw or undercooked seafood and shellfish may increase your risk of food-borne illness.

Wine
Prosecco

Photo from Christina's Cucina Blog

 Spaghetti with Garlic, Oil, and Chile Pepper/
Spaghetti al Aglio e Olio
 
This recipe is from The Ultimate Mediterranean Diet Cookbook. Many Italian, first-course, pasta dishes are tossed with fresh vegetables and herbs instead of ladled with a heavy sauce. This spaghetti dish pairs beautifully with heavier, tomato-sauce laden second courses, such as eggplant or chicken parmigiana, or stewed fish, chicken, or meat dishes. This mixture also tastes great drizzled over grilled, steamed, or blanched vegetables.

1/2 teaspoon kosher or sea salt
1 pound (455 g) spaghetti or gluten-free alternative
¼ cup (60 ml) extra-virgin olive oil, plus extra for drizzling
8 cloves garlic, minced
¼ teaspoon crushed red chili flakes
1 bunch fresh, flat-leaf parsley, finely chopped
1/8 teaspoon freshly ground black pepper
¼ cup (30 g) freshly grated Pecorino cheese

Bring a large pot of water to a boil over high heat. Add salt. Add the pasta and toss.
Reduce heat to medium-low, and cook, uncovered, until very al dente (see package directions for various pastas), and drain well.

While the pasta is cooking, heat the olive oil in a large wide skillet over medium heat. Add the garlic and chili flakes, and cook just until they release their aroma, 30 to 60 seconds. Add the pasta and parsley to the skillet, toss to coat. Drizzle with additional olive oil, if desired. Add black pepper to taste and serve immediately with Pecorino cheese.

Yield: 8 servings as a first course

Mediterranean Tradition Quick, comforting pasta dishes like this one are to Italians what pub food is to the Americans and the British. These are the dishes that one eats on occasion to satisfy a craving or to fill one’s stomach after a night out with friends. While the carbohydrate heavy dish isn’t the most healthful in this book, it is extremely satisfying, and much more nutritious than fast food. If you don’t suffer from gluten sensitivity, seek out pasta made from durum wheat, which offers a higher amount of protein and other nutrients. 

 CALABRIAN-STYLE ROASTED POTATOES/

(PATATE CALABRESE AL FORNO)

Serves: 8 | Serving Size: 1/2 cup

Prep Time: 10 minutes | Cooking Time: 45 minutes

This recipe is from The Italian Diabetes Cookbook.  Since the southern Italian region of Calabria is known for its peperoncino, or hot chile peppers, many American or other recipes are called “Calabrese” simply because someone has sprinkled crushed red chile flakes over the dish. This recipe is actually an authentic Calabrian dish known in the region as Patate raganate. The word raganate, meaning “gratin,” is a dialect word from the neighboring Basilicata region that is now used throughout Calabria.

1/4 cup extra virgin olive oil, divided
2 pounds yukon gold potatoes, peeled and cut into 1/3-inch slices
2 medium red onions, thinly sliced
1 teaspoon finely chopped fresh oregano OR 1/2 teaspoon dried oregano
Pinch crushed red chile flakes
1 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup Fresh Bread Crumbs (page 291) or almond flour
1/2 cup grated pecorino Crotonese, ricotta salata, or pecorino Romano cheese

1. Preheat oven to 425°F.
2. Grease a 8 ×12-inch baking dish with 1 tablespoon olive oil. Add potatoes, onions, oregano, chile flakes, salt, and pepper. Drizzle with 2 tablespoons olive oil and toss well to combine. Sprinkle bread crumbs and cheese over the top. Drizzle with remaining 1 tablespoon olive oil.
3. Bake, uncovered, until potatoes are tender and topping is golden, approximately 45 minutes. Serve.

•Italian Living Tradition•
Try experimenting with different types of pecorino (sheep’s milk) cheese if they are available in your area. While pecorino Romano cheese is the most widely available variety outside of Italy, pecorino Crotonese is delicious, with a strong herbal flavor reminiscent of the Calabrian fields. A little goes a long way, and you’ll be surprised at how much this cheese can brighten an otherwise humble dish.

 Tomato, Roasted Red Pepper, Mozzarella & Caper Salad

Caprese-Style Chicken Breasts