I must be honest, I do use Chilli pepper, I can't live without it.. even if I cannot use anytime into all my dishes as like and as I desire..
A great advise for great cookers explains the following rule " Do not use all the time otherwise you will be not able to taste the real food flavors".
Maybe it's attractive and a bit masochist suffering for few minutes when you feel your mouth getting in fire (burning sensations)......but we love it and we can't live without "HIM"
Europeans were responsible for bringing chili peppers to countries renowned for their spicy cuisine(Korea, Thailand, etc) and now it's becoming always more famous and popular in our country!
Last year my father tried successfully to grown chilli peppers from seeds coming from Calabria and Molise Region so in September we just cleaned it up and chopped to pour them into jar with extravirgin olive oil. REmind do not use water just a paper to clean it softly. The power of their substances that gives chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in pepper spray.When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are normally responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and releasing the body's natural painkilling chemical, endorphin.
The chili pepper, chilli pepper, or more simply just "chili", is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae. Even though chilis may be thought of as a vegetable, their culinary usage is generally as a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub. The name, which is spelled differently in many regions (chili, chile, or chilli), comes from Nahuatl via the Spanish word chile. The term chili in most of the world refers exclusively to the smaller, hot types of capsicum. The mild larger types are called bell pepper in the United States, Canada (and sometimes the United Kingdom), sweet pepper in Britain and Ireland, capsicum in India and Australasia, and paprika in many European countries. Finally, bell peppers are often named simply by their colour (e.g. green or red pepper).
PENNE WITH CHILLI SAUCE,DRIED RICOTTA CHEESE, CRISPY EGGPLANTS and RUCOLA
Ingredients for 4 pax
500 gr Penne
5 tbs Extravirgin Oil
2 cloves of garlic
2 fresh red chilies, crumbled Salt & pepper
3 tb Parsley and rucola chopped gr 300 of Tomato sauce
2 medium eggplants
100 gr dried Ricotta Cheese
Warm chilis & garlic in olive oil until the garlic is fragrant. Turn off the flame and cut slice eggplant into 1/4 inch pieces. Sprinkle salt on eggplant and let site for 20 minutes. Rinse salt off and drain. Cut in little cubes. At that point add 1/2 eggplant into the sauce, let roast for 5 minutes and if you need to pur more oil just do it. Usually Eggplants absorbing lot of oil but please do not exceed.
Add the tomato sauce or passata along with the salt & pepper. Cook for 10 to 15 minutes.
While sauce is cooking put the rest of the eggplant cubes into a tray with bit of oil , salt and black pepper and let roast and dry in the oven to make it more crispy( 10 minutes/200° C).
Boil water and Cook pasta till al dente & drain. Serve pasta tossed with sauce & sprinkled with parsley, rucola mixing all with ricotta cheese, still mixing adding on top crispy eggplants plus the rest of the cheese and rucola.
Enjoy your spicy pasta.....