BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)
This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 55m
Yield 32
Number Of Ingredients 12
Steps:
- Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
- Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
- Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
- Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.
Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g
LA BOMBA
Make and share this La Bomba recipe from Food.com.
Provided by AmandaInOz
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Shake all ingredients except grenadine with ice three times only (to keep pineapple juice from frothing).
- Strain into a sugar rimmed cocktail glass.
- Add grenadine and garnish with a lime wheel.
Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 1.5, Carbohydrate 10.7, Fiber 0.2, Sugar 8.4, Protein 0.5
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- Boil the potatoes whole and with the skin on until soft. Drain and rinse with cold water. Once cool enough to handle, peel and mash them adding 1 teaspoon of salt and pepper to taste.
- Heat a pan over medium heat and add the oil and onions. Fry gently until soft and translucent then add the garlic and fry until fragrant. Add the chopped mushrooms and fry, stirring occasionally, until soft and browned. Add the red pepper and fry for a couple of minutes until beginning to soften. Now add the hot pepper, oregano, thyme, paprika and sprinkle over the flour. Allow the flour to cook out, stirring occasionally, for about 2 minutes. Add the wine and cook until absorbed. Finally, add the crushed tomatoes and cook gently until the sauce is thick and reduced – 5 to 10 minutes.
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