What did you cook or eat today (March 2026)

I am in the Broccoli rabe mood so I made broccoli rabe gnocchi seasoned with anchovy, chilli pepper Evoo and garlic sauce

IMG_7989.jpegIMG_7983.jpegIMG_7977.jpegIMG_7975.jpeg
 
MypinchofItaly said:
I am in the Broccoli rabe mood so I made broccoli rabe gnocchi seasoned with anchovy, chilli pepper Evoo and garlic sauce

View attachment 142222View attachment 142223View attachment 142224View attachment 142225
Click to expand...
Beautiful!
What kind of chillis do you get/use that way and do they have heat? Those look a bit like padrons. In Spain they use pimentons a lot which have no heat at all - they look exactly like NewMex chile tho zero heat. Spanish don't do spicy heat 😅
 
Last edited:
Z-Cook said:
Beautiful!
What kind of chillis do you get/use that way and do they have heat? Those look a bit like padrons. In Spain they use pimentons a lot which have no heat at all - they look exactly like NewMex chile tho zero heat. Spanish don't do spicy heat 😅
Click to expand...
Actually they are mild hot, Italy is pretty similar to Spain for this 😅
The only Italian region very famous for hot chilli peppers is Calabria in the South - where ‘Nduja comes from.
I am not a huge fan of spicy food in general. I prefer only a hint of spiciness

IMG_8014.jpeg
 
MypinchofItaly said:
Actually they are mild hot, Italy is pretty similar to Spain for this 😅
The only Italian region very famous for hot chilli peppers is Calabria in the South - where ‘Nduja comes from.
I am not a huge fan of spicy food in general. I prefer only a hint of spiciness

View attachment 142231
Click to expand...
Pepperoncini 👍
I tried to grow those a couple of years back but they just didn't do anything.
Calabrians like more heat - wondered about the varieties. I like medium - just a little kick, altho sometimes I like a good kick! I didn't imagine you'd want incendiary gnocchi!
What sauce or coating will they get?
 
You must log in or register to reply here.
Back
Top Bottom