The peperoncini I purchase from the market evoke images of little red beetles. Interestingly, these peperoncini are known as “peperoncini diavolicchi” or “little devils”, and I can’t help but imagine them scurrying off the cutting board while laughing mischievously. Grown in Calabria, this particular variety measures about 2-3cm in length, with a smooth, cone-like shape when on the plant. However, drying causes the fruits to shrink, giving them the appearance of small beetles or red raisins. Despite their devilish name, these peperoncini offer a pleasant level of heat.
Peperoncini belong to the Capsicum genus, a part of the nightshade family, which originates from central and south America, as well as the Caribbean. There are numerous cultivars of capsicum, with five of them being widely cultivated, resulting in a variety of peppers such as habanero, scotch bonnet, ají amarillo, tabasco pepper, cayenne, poblano, jalapeño, and bell peppers. All of these cultivars contain capsaicin, a lipophilic chemical known for producing a burning sensation. Interestingly, capsaicin serves to protect the fruit from mammalian consumption, while attracting birds who aid in seed dispersal due to their attraction to the vibrant colors.
The amount of capsaicin in capsicums can vary greatly. In 1912, pharmacist Wilbur Scoville developed a method to measure the piquancy or “heat” of chillies and other foods. While initially involving taste tests with tasters, today, high-performance liquid chromatography is used to determine capsaicinoid concentration. Nevertheless, Scoville Heat Units (SHU) are still recognized as a measure of spiciness.
The SHU scale is an entertaining representation of heat levels, often depicted as a temperature gauge chart ranging from “mild flicker” to “hellish extreme”. According to the website, peperoncini diavolicchi have an SHU rating of around 30,000, making them mildly hot. In comparison, the scotch bonnet has a rating of 125,000+, habanero 250,000+, and Carolina reaper over a million.
On another note, it’s fascinating to observe the differences within the same family. For instance, the two red peppers on my counter, also capsicums, lack the ability to produce significant amounts of capsaicin. With a rating of zero on the Scoville scale, these peppers are visually appealing with their deep red curves, thick walls, and savory-sweet, crisp flesh. They are also versatile, transforming from crisp to velvety sauce within a short time span.
The unique size of the peperoncini diavolicchi, resembling single-serving portions, adds to their charm. However, what may be pleasant to some might be extreme or laughable to others. Ultimately, the most suitable variety and quantity of pepper are those that satisfy your personal preference.
Now, let’s explore a recipe featuring red peppers and ricotta.
Pasta with Red Peppers and Ricotta
Serves 4
Ingredients:
– 2 large red peppers
– 1 large red onion
– Olive oil
– Salt
– Red chili flakes, to taste
– 200g ricotta
– 2 tbsp grated parmesan
– 2 tbsp milk
– 500g pasta (e.g., penne, mezze maniche, rigatoni, paccheri, fusilli)
Instructions:
1. Cut the peppers into wide strips, removing the seeds and pith. Slice the onion into arcs.
2. In a frying pan over medium-low heat, combine the peppers, onion, six tablespoons of olive oil, a pinch of salt, and dried red chili flakes. Stir and fry until the peppers and onion begin to soften. Cover and allow them to cook until they are really soft.
3. Transfer the peppers and onion to a bowl and use an immersion blender to create a silky paste. Return the mixture to the pan.
4. In a separate bowl, mix the ricotta, grated parmesan, and milk until they form a soft cream.
5. Cook the pasta in salted boiling water until al dente. Using a spider sieve, transfer the cooked pasta directly into the pepper sauce over low heat. Gently toss to coat the pasta with the sauce.
6. Divide the pasta into bowls and top each serving with a spoonful of the ricotta mixture.
Enjoy this delectable pasta dish featuring the flavors of red peppers and creamy ricotta!
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