Chili is a well-known spice used all over the world since ancient times. Starting from 5000 BC in the area of Mexico there are already references of the use of chilli both for food as a spice and for health reasons for its benefits to the human body.
In fact, the chili has many properties including being an excellent expectorant useful in case of colds and other colds but also as an anti-cancer preventive and supporter of heart health .
From the Americas, chili peppers were imported into Europe by Cristoforo Colombo during his second voyage in 1493. From that moment on, the pepper plant sought a new climate and a new environment conducive to its growth.
Right in the southern lands of Italy it has managed to find a second cradle so that its cultivation has become characteristic along with other plants such as tomatoes, aubergines and peppers.
However, nothing in comparison with the widespread use of chilli in southern Italian cuisine has succeeded in conquering the palates of both the people and the nobles. The traditional Italian dishes of the South see chili as an essential ingredient for many recipes.
Let's get to know some classic and more modern recipes that use chili in its varieties.
Spaghetti with garlic, oil and hot peppers
Ingredients
> 400 g of spaghetti;
> 1 chilli without seeds;
> 4 cloves of garlic;
> extra virgin olive oil;
> chopped fresh parsley.
Method
Surely this is one of the most typical and fast dishes that is cooked above all in Southern Italy. In fact, in these lands the chili pepper has become one of the most loved and most traditional ingredients of southern cuisine.
First, prepare the dry pasta by putting a saucepan with plenty of water on the heat. When the water has reached the boiling point we will add a little coarse salt and throw the spaghetti into the water.
In another pan we will put the extra virgin olive oil to heat over a moderate heat and then add the peeled garlic cloves and the chopped chilli.The secret of the dish is to remove the seeds of the chilli pepper and to sauté the ingredients without burning the garlic.
In fact, both the chili and the garlic must be fried for a few minutes just the time the garlic takes on a golden color but does not blacken, otherwise the burnt taste will lead to the failure of the dish.
Meanwhile, the spaghetti will be ready to be drained from the cooking water. Add them to the pan with the fried garlic, oil and chilli and garnish with a little chopped parsley. The spaghetti should be freshly prepared and served obviously hot.
Corn cakes with sweet green chillies
Ingredients
> 1 spring onion;
> 6 "friggitelli" green peppers;
> 100 g of vegetable margarine;
> 120 g of flour;
> 1 egg yolk and 1 whole egg;
> 100 g yogurt or soy stracchino;
> 100 g of corn flour;
> 2 tablespoons of dill or other flavor.
Method
The first step is to prepare the corn cakes . Then knead together the cornmeal previously ground with a kitchen mixer and the flour, salt, margarine, dill seeds and a few tablespoons of water if necessary.
The dough will initially be very floury while with the addition of water we will be able to obtain a more homogeneous mixture.
A dozen non-stick molds will be needed to prepare the cupcakes. On the table we put a little flour to prevent the dough from sticking and spread with a rolling pin . Then cut a dozen discs with which we will line our molds that will then be left to rest in the refrigerator for an hour .
Apart from washing and cleaning the green onion and chillies. Both the seeds and the stem will be removed from the friggitelli, thus keeping only the pulp. In a saucepan, fry the finely cut slices of the onion and add the chopped green peppers. Season with salt and cook until the peppers are well cooked .
Now prepare the egg and another yolk in the mixer with the soy yogurt. Add the sautéed vegetables to the mixture and add salt again. This mixture will be the filling of our corn cakes that will be baked in the oven for at least 30 minutes at 180 degrees.
Pico de Gallo sauce
This sauce is native to Mexican lands where the chili has its native homeland and for this particular recipe the jalapeno pepper is used.
Ingredients
> 8 ripe red tomatoes;
> 1 red onion;
> 4 green jalapeno peppers;
> 2 cloves of garlic;
> 1 lime juice;
> 50 g of fresh coriander leaves.
Method
Let's start with washing all the vegetables : tomatoes, peppers, onion and coriander. Squeeze a lime and use the juice to season the tomatoes previously cut into very small cubes.
Cut the peppers in two to remove the stem and the inner seeds, thus keeping only the pulp. Finely chop the garlic, onion, coriander and chillies and mix them with the diced tomato. Add salt to taste and our fresh Pico de Gallo sauce is ready. This sauce is traditionally paired with tortillas, burritos and fajitas.
Vegan chocolate and chilli cake
Ingredients
> 250 g of flour;
> 250 ml of vegetable milk (soy, rice or almonds);
> 50 g of corn starch;
> 100 g of whole cane sugar;
> 40 g of bitter cocoa powder;
> 1 packet of yeast;
> 100 g of white soy yogurt;
> 70 ml corn oil;
> qb of chili powder.
Method
As with all cakes, we put together the dry ingredients on one side and the liquid ingredients on the other . The flour can also be chosen as wholemeal or semi-wholemeal, perhaps from organic farming, as well as the other ingredients that will give a higher quality for the success of the cake and for the well-being of the planet as well as ours.
Then we combine the flour with cocoa, corn starch, yeast sachet and raw cane sugar. The chili pepper must be added to the dry ingredients before joining the liquid part made up of the mixture of corn oil, vegetable milk and soy yogurt.
At this point in the bowl the mixture will be well mixed and we can help ourselves with an electric whisk. In an oiled and floured cake pan we are going to lay the cake mixture and leave it to cook for 30 minutes at 180 degrees.
To check if the cake will be well cooked, just do the toothpick test. Once it has cooled down, we can serve it with a few tufts of vegetable cream and a few slices of chilli pepper for decoration.
