Red Romano Chile Peppers
Inventory, lb : 0
Red Romano chile peppers are elongated pods, averaging 20 to 25 centimeters in length and have a conical shape tapering to a point on the non-stem end. The peppers may also have several creases and folds, giving the pod a twisted, somewhat curled appearance. The skin is glossy, smooth, and taut, ripening from green to red when mature. Underneath the semi-thin skin, the flesh is thick, pale red, and crisp, encasing a central cavity filled with many small, flat and round, cream-colored seeds. Red Romano chile peppers are aromatic with a sweet, fruity, and full-bodied flavor.
Red Romano chile peppers are available in the mid-summer through fall.
Red Romano chile peppers, botanically classified as Capsicum annuum, are an elongated, sweet variety that belongs to the Solanaceae or nightshade family. Found throughout the Mediterranean, Red Romano chile peppers are also known as Ramiro peppers and Sweet Pointed peppers, and the variety is widely used in both fresh and cooked applications, especially for roasting and stuffing. Red Romano chile peppers are highly favored for their sweet flavor and are often used as a more flavorful substitute for bell peppers.
Red Romano chile peppers are an excellent source of vitamin C, which is an antioxidant that can boost the immune system and protect against external environmental aggressors. The peppers also contain vitamins A, B6, and E, some fiber, and folate to promote overall health and well-being.
Red Romano chile peppers are best suited for both raw and cooked applications such as roasting, grilling, sautéing, and frying. The peppers can be sliced and tossed into green salads, chopped into salsas, diced for bruschetta, sliced for sandwiches, or blended into sauces. The peppers are also popularly roasted and served as a stand-alone side dish or are tossed into soups, stews, chilis, pasta, ratatouille, and casseroles. In addition to roasting, Red Romano chile peppers are known across the Mediterranean for stuffing and are packed with meats, cheeses, and fillings for a light, but filling meal. They can also be fried and served as a crisp side dish to cooked meats, sautéed with other varieties to create a pepper salad, or cooked into omelets. Red Romano chile peppers pair well with pine nuts, rice, couscous, chickpeas, red onion, celery, radishes, cucumber, cheeses such as ricotta, feta, and mascarpone, balsamic vinegar, tomatoes, arugula, and avocado. The fresh peppers will keep up to one week when stored whole and unwashed in a plastic bag in the refrigerator.
Red Romano chile peppers are famously used in a stuffed pepper recipe featured in Jerusalem, a cookbook by renowned chefs Yotam Ottolenghi and Sami Tamimi. Containing 120 recipes that showcase the unique cuisine of Jerusalem, Ottolenghi and Tamimi explore a cross-cultural perspective of the city through history, photography, and recipes. In the cookbook, the stuffed pepper recipe is named after Ottolenghi’s mother, Ruth, and is a dish he fondly remembers from his childhood. The recipe features red peppers stuffed with herbs such as parsley, mint, fill, and cardamom, a Baharat spice mix, onions, basmati rice, and lamb, and are roasted to create a savory, filling dish.
Red Romano chile peppers are native to the Mediterranean region, specifically Italy and Spain, and have been cultivated for hundreds of years in warm, temperate climates. The variety was created through selective breeding of original pepper varieties introduced from the New World in the 15th and 16th centuries. Today Red Romano chile peppers are still widely popular in the Mediterranean and can be found in restaurants, local markets, and home gardens throughout Italy and Spain. Outside of the Mediterranean, the peppers are also found through select retailers in the United Kingdom, through seed catalogs for home garden use worldwide, and occasionally through specialty grocers in the United States.
Recipes that include Red Romano Chile Peppers. One is easiest, three is harder.
|Cook Together||Spicy Vegan Stuffed Romano Peppers|
|Wealden Times||Garlic Roasted Romano Pepers|
|Gourmandize||Red Romano Peppers with Couscous|
|BBC Good Food||Baked Stuffed Romano Peppers|
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