Jimmy Nardello Chile Peppers
Inventory, lb : 0
Jimmy Nardello chile peppers are elongated, slender, curved to straight pods, averaging 12 to 25 centimeters in length, and have a conical shape that tapers to a point on the non-stem end. The pods may appear very twisted, curled, or bent and the skin is waxy, shiny, and slightly wrinkled, ripening from green to bright red when mature. Underneath the thin skin, the flesh is crisp and pale red-orange, encasing a narrow cavity filled with membranes and a few round and flat, cream-colored seeds. Jimmy Nardello chile peppers have a mild, sweet, and fruity flavor when fresh that contains little to no heat. When dried, the flavor becomes sweet, savory, and slightly smoky.
Jimmy Nardello chile peppers are available in the summer through early fall.
Jimmy Nardello chile peppers, botanically classified as Capsicum annuum, are a sweet, heirloom variety that belongs to the Solanaceae or nightshade family. Originally from the Basilicata region of southern Italy, the story of Jimmy Nardello chile peppers began with a dream of an Italian family immigrating to the United States. Since their humble introduction, the peppers have gone from being almost extinct to thriving as a specialty home garden pepper, a testament to specialized marketing and publicity through organizations focused on heirloom preservation. Also known as Jimmy Nardello’s Sweet Italian Frying pepper, the variety is favored for its sweet, candy-like flavor and versatility in culinary applications.
Jimmy Nardello chile peppers are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and build collagen within the body. The peppers also contain carotenoids, which are the phytonutrients responsible for the vibrant red color of the pod, and contain potassium and vitamin A.
Jimmy Nardello chile peppers are best suited for both raw and cooked applications such as grilling, frying, roasting, and sautéing. When raw, the peppers have a sweet, fruity flavor and can be consumed fresh, out-of-hand, sliced and used as a vessel for dips, minced into relishes, salsas, and sauces, chopped into salads, or layered in sandwiches. The Italian peppers can also be sliced and fried in olive oil with garlic, salt, and pepper. Once cooked, the peppers can be layered on Italian bread, topped with mozzarella cheese and basil, and then broiled for a sweet and salty sandwich, or they can be used as a topping over steak sandwiches. In addition to layering on sandwiches, Jimmy Nardello chile peppers can be roasted with cooked meats, mixed into pasta, topped over pizza, or used as a sweet and smoky appetizer served with light salads. The peppers can also be dried and pickled for extended use. Jimmy Nardello chile peppers pair well with onions, potatoes, fennel, cherry tomatoes, herbs such as basil, parsley, thyme, and oregano, cheeses such as mozzarella, ricotta, provolone, burrata, and feta, corn, kale, broccoli, summer squash, green beans, and balsamic vinegar. Fresh peppers will keep up to one week when stored whole and unwashed in a paper bag in the refrigerator.
In 2005, Jimmy Nardello chile peppers were listed on the Ark of Taste, which is a list compiled by the Slow Food organization to bring awareness to foods that may be facing extinction. There are over one thousand items listed on the Ark of Taste, and the organization’s mission is to identify and champion distinct products to increase cultivation and preservation. Since appearing on the list, Jimmy Nardello chile peppers have grown in popularity and have become a favored variety for home gardening. Considered to be one of the best frying peppers, Jimmy Nardello chile peppers are now being offered through online catalogs, farmer's markets, and specialty growers. Slow Food considers the peppers to be one of their success stories and uses it as an example to demonstrate the importance of bringing awareness to endangered produce.
Jimmy Nardello chile peppers were initially grown in the southern coastal town of Ruoti in the Basilicata region of Italy. The peppers were then introduced to the United States through Guiseppe and Angela Nardello, an Italian family who immigrated to Naugatuck, Connecticut, in 1887. The Nardellos brought the seeds of their favorite frying peppers with them from Italy and planted them in their garden to feed their eleven children. Their fourth oldest son, Jimmy, inherited the family love of peppers and continued to grow and cultivate the peppers until his passing in 1983. Before he died, Jimmy donated the pepper seeds to Seed Savers Exchange, and the peppers were named after Jimmy in his honor. Today Jimmy Nardello chile peppers can be found through online seed catalogs for home gardening, farmers markets, and specialty growers in the United States and Canada.
Recipes that include Jimmy Nardello Chile Peppers. One is easiest, three is harder.
|The Roaming Gastrognome||Grilled Jimmy Nardello Italian Peppers|
|Full Belly Farm||Jimmy Nardello Roasted Pepper Salad|
|Lucky Mikes The Good Life||Marscapone Stuffed Jimmy Nardello Sweet Italian Frying Peppers|