Neapolitan peppers with mushrooms and potatoes, a trio of vegetables with a distinctive and unmistakable flavor thanks to this type of sweet, small, round, and fleshy pepper called Neapolitan peppers, also known as chiochiere, paprecchie, or pupaccelle. The local markets and large supermarkets from August onwards and throughout the month of October are colored with these peppers ranging from deep red to dark green.
- Difficulty: Very Easy
- Preparation time: 50 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 101.86 (Kcal)
- Carbohydrates 11.91 (g) of which sugars 4.09 (g)
- Proteins 3.90 (g)
- Fat 5.17 (g) of which saturated 0.71 (g)of which unsaturated 1.48 (g)
- Fibers 2.93 (g)
- Sodium 267.93 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb champignon mushrooms
- 8.8 oz Neapolitan peppers
- 7 oz potatoes
- 2 tbsps shallot
- 1 sprig rosemary
- 1.5 tbsps extra virgin olive oil
- to taste salt
- 1 tsp chopped parsley
- 10 leaves basil
- 2.8 oz Gaeta olives
Tools
- 2 Pans
- Wooden Spoon
Steps
First, I wash the Neapolitan peppers and cut them into wedges, removing the stem and seeds. I cut off a small piece of stem with soil from the mushrooms, wash them quickly, dry them, and cut them into quarters. I peel the potatoes and cut them into pieces not too small. Wash all the herbs and dry them. Let’s start cooking.
In a pan, after cleaning it, I cut the shallot into not too small pieces and together with the Neapolitan peppers, potatoes, olives, and part of the oil, I cook for 20 minutes, stirring them often.
Here are the Neapolitan peppers with potatoes ready
In a larger pan with a crushed garlic clove, which I will remove, with the remaining oil, I sauté the mushrooms over high heat until they dry out from their own water.
It will take 15 minutes to cook the mushrooms
At this point, add the Neapolitan peppers with potatoes and mushrooms to the larger pan.
Let the two cookings flavor together for a few seconds, remove from heat and sprinkle with chopped parsley and fresh basil.
Here is a side dish ready to lick your lips! Neapolitan peppers with mushrooms and potatoes.
About Neapolitan Peppers
Quoting Slow Food Presidia: “The Neapolitan pepper is a pepper with small, slightly flattened, ribbed, and very tasty berries.” The sweetness of the pulp is a characteristic component that distinguishes the Neapolitan pepper from other types of peppers. Just to give you an example, I remind you that the main ingredient of the reinforcement salad typical of Campanian cuisine, along with cauliflower and whatever else, is precisely the Neapolitan pepper, which is preserved in red wine vinegar.
FAQ (Frequently Asked Questions)
Where can I find Neapolitan peppers?
You can find Neapolitan peppers in local markets that sell local and regional products, considering the seasonality.
When are Neapolitan peppers available on the market?
From the second half of June and throughout October, it is easy to find Neapolitan peppers on the market.
Can Neapolitan peppers be frozen?
Yes, of course, this is the right time for those who want to freeze the peppers, cut them into wedges and remove the seeds, place them in food-safe plastic bags, and seal well.
