Calabrian chilis contribute sweet, spicy, smoky, and fruity notes that enhance many dishes. The peppers come from the coast of Calabria in Southern Italy and were traditionally eaten fresh at dinner. Jarred peppers are typically stored in oil and vinegar, which mellows the heat. The heat level is moderate—hotter than jalapenos but milder than habaneros. Small amounts, a spoon or two, elevate Italian dishes such as rigatoni alla vodka, butter sauces, and Neapolitan pizza. They pair well with broccoli and roasted vegetables and can be added to marinades. Generosity with measurements is encouraged to achieve character and depth in recipes.
There's nothing better than a good tip or trick for enhancing pasta. It's one of the easiest foods to make, but whether you're whipping up your own homemade pasta or just ripping a box open, it can get a little tiresome. So, any fresh take can be worth taking on board, especially when it comes from The Pasta Queen, aka Nadia Caterina Munno. Her favorite way to add some oomph to her dishes? Calabrian chilis.
Sharing a video of her "Devil's Kiss Pasta," she said, "It's not just about their spiciness, they have a particular flavor that adds so much character to any of your dishes." Munno grew up eating the chilis, which come from the coast of the Calabria region in Southern Italy. In fact, at dinner time, her mother would chop up a fresh bunch and leave them on the table for people to add to their meals.
Calabrian chilis are known for their bright red color and unique flavor profile, which makes them a favorite amongst chefs all over the world. They're spicy, but the level is very moderate, and it's balanced by the pepper's naturally tangy undertones. If you wanted to place them on a scale, just think of them as hotter than jalapenos but milder than habaneros. They're also typically stored in jars of oil and vinegar, which mellows the heat further.
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