Comments on: Peperonata at Its Best

By: waistben

waistben — Sat, 10 Dec 2011 14:41:29 +0000

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By: Appevyder

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By: Marco

Marco — Mon, 20 Oct 2008 12:44:03 +0000

Carmine peppers are similar to the green Italian frying peppers. They are sweet with slightly thicker walls. I think they have more flavor. They ripen to a deep red color. Up north though not that many ripen unless you put a cloche over the plant to create a mini -greenhouse. http://www.johnnyseeds.com/catalog/product.aspx?scommand=page&search=carmine%2bpepper&qstateid=e295890e-9ee7-49af-adad-ec2d843fa3d3&sp=5&item=2993

By: Erica

Erica — Mon, 20 Oct 2008 01:10:47 +0000

Hi Marco,

I don’t know about carmine peppers. Are the like the sweet green Italian frying peppers? My father used to grow those. We used them for sausages and peppers and for peppers and eggs, and for my mother’s veal and peppers. They’re wonderful and they work great for a peperonata. I wish I had a garden. I miss my father’s little garden on Long Island. It was so small but it produced an astonishing amount of produce. Amazing really. Where there’s a will, there’s a way.

Ciao,
Erica

By: Marco

Marco — Sun, 19 Oct 2008 13:05:59 +0000

Erica, gotta give this a try. It looks fantastic. We love roasted peppers and use them on pizza and bruschetta. Luckily, I can supplement what we buy with what I grew in the garden (now frozen), Carmine peppers. They are prolific producers and are longish rather than bell shaped. During the season, these were selling for $1.50 per pepper! I am also partial to a little crushed hot red pepper, Tutto Calabria in a jar from Buon Italia.