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Pilacca (Fried Hot Pepper Sauce)

di Academia Barilla

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Pilacca (Fried Hot Pepper Sauce)
20 minutes



Ingredients for 4 people

2 pounds hot red peppers
2 cloves of garlic
Extra virgin olive oil as needed
Salt to taste

Preparation 20 minutes preparation
1. Wash peppers, dry and stem them, leaving them whole

2. Deep-fry in hot olive oil (check the oil temperature by dipping the tip of one pepper) and drain on paper towels

3. Set aside to cool

4. Grind the fried peppers in a food processor

5. Store in a large bowl with a pinch of salt and chopped garlic

6. Cover with extra virgin olive oil and set aside, stirring frequently with a wooden spoon

7. This sauce will ferment and, therefore, increase in volume

8. It will take a few days for the fermentation to stop

9. Store Pilacca in glass jars, covering with abundant oil (fill below the rim)

10. Delicious on bruschetta or with cold cuts