Cuisine - Italian
Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.
Read more about spicy pasta in Dave Mau's article here.
Note the lack of tomatoes in this pasta. The dish depends heavily upon the flavor of the chiles.
This recipe is from John Hard of CaJohn's Fiery Foods.
This Italian recipe works with either bell or chile peppers. Interestingly, I’ve had a very similar recipe to this in India. Chickpea flour is substituted for the wheat flour in that recipe–see the recipe for Pakoras, below.
Here’s a kicked-up version of Italy’s famous grape brandy! Keeping chiles’ favorable influence upon digestion in mind, this "hot Grappa" is ideal as a digestive drink after a meal. Note that this recipe requires advance preparation.
Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.
In this recipe we attempt to recreate the wonderful thin-crust pizza from wood-fired ovens in your very own backyard. Our homemade crust has something that Pizza Doodle Express does not: chile. But if you’re lazy and don’t want to make your own dough, you can use a 12-inch, prebaked pizza shell. You can also easily make the dough in your bread machine. It is very important to have a clean grill for this recipes, as any residue on the grill will give the crust an off flavor. Why not make both toppings and divide the pizza?
The origins of this sauce are obscured in legend and lore. In Italian,
salsa puttanesca literally means "harlot's sauce" and was thought to be
a favorite meal of prostitutes because it was nourishing--and quick to
make. Another source implies that it was a favorite sauce of married
ladies who were having an affair; they would come home late and make
this rich sauce which smelled as though it had been cooking all day. It
can be served over your favorite pasta; or, spread it on Italian bread,
top with parmesan cheese, and broil it for a hearty sandwich.
You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.
This recipe is from Giuliano Bugialli as profiled by Nancy Gerlach, who
met him in Rome. She commented: “This in an all-purpose sauce that can
be used on a variety of pastas. To really 'enrage' the sauce, replace
the crushed New Mexican chile with chiltepíns or piquin chiles.”
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