EN 0026
Round but flat, of an intense color that can be red or green, ribbed, the Neapolitan Papaccelle, also called Paprecchie have a pulp with a full and crunchy consistency. They are peppers with a rustic flavor, ideal for preserving both in oil and in vinegar.
Papaccelle in vinegar are traditionally used for reinforcement salads, a must on the Campania tables at Christmas, but they go perfectly with pork or pork belly.
Put in extra virgin olive oil they are excellent on pizza, on bruschetta, as a sauce for pasta or for a rice salad.
Papacelle are a SLOW FOOD Presidium
Recipe: PORK BACON AND PAPACCELLE
Drain the papaccelle from the vinegar, put them in water, salt and sugar and leave them overnight. Once drained, sauté them in a pan with garlic or onion (or spices of your choice) and brown them with the pork belly.
| Category | Pickled Vegetables |
|---|---|
| Region | Campania |
| Brand | Eccellenze Nolane |
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