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Tag Archives: Chili pepper

One of the most beautiful colors of summer in southern Italy is the deep red of chili peppers, strung together and hung out to dry—especially in Calabria. This region, located at the tip of the boot of Italy, is the main producer and consumer of chili pepper, or peperoncino as it is called in Italian.

The chili pepper plant belongs to the Capsicum genus and there are 85 varieties of this species of spicy chili that in Italy goes by the name peperoncino, an ingredient that gives spice to dishes throughout the world. The different types of peperoncino can be distinguished based on their level of sweetness. On the Scoville scale, which measures the “heat” of peppers, peperoncino ranges in the middle. The heat or spice of the peperoncino comes from capsaicin, a substance present in the peppers. There are several varieties of peperoncini grown in Calabria; varieties, such as the Italian Cayenne pepper, the Naso di Cane, or “the nose”. The Ciliegia (cherry), Amando (loving), and Sigarette (cigarette). In southern Italy, these little red peppers are often called diavoletti (little devils); in Calabria and Molise regions, they are called diavulillu; and in the region of Basilicata, they are called diavulicchiu.

Typically, hot countries develop hot, spicy cuisines as a natural means of cooling down the body through perspiration. All hot peppers contain a natural substance that produce a burning sensation in the mouth that can cause watery eyes, a runny nose and perspiration. This is all a plus in the hot climates where perspiration helps to cool the body. The chili pepper has no flavor or odor, but acts directly on the pain receptors in the mouth, throat and eyes.

Chili peppers were grown as a food crop as early as 4000 BC in Central America; but it wasn’t until the arrival of the Spanish in the mid-16th century that the plant was introduced to the rest of the world. Very quickly, trade routes began carrying chili peppers to Europe, Africa, India, the Middle East and Asia. In the Americas, it held great value as a bartering tool in the spice markets.

Dried Chilies

Chilies in Olive Oil

Today, this spice seems to be growing in popularity around the globe. In northern Italy, where chili pepper was virtually unknown just a couple of generations ago, peperoncino is now more and more appreciated and incorporated into Italian cuisine. Spicy food lovers add it to virtually everything – fish, vegetable pasta sauces, soups, stews, pizza, as well as egg dishes. As a general rule of thumb, peperoncino is not recommended for delicate and creamy preparations, but is more suitable for robust sauces and recipes. In southern Italy, ground chili peppers are sometimes added to salumi and cheese. Crushed red pepper that one finds on the table in an Italian restaurant is made from dried hot chili peppers. Also, hot peppers can be preserved in oil to produce a flavorful, spicy oil

A few of the traditional Italian dishes used with these fiery devils are:

  • Ciambotta, – Stew of eggplant, peppers, potatoes, onions and tomatoes
  • Fusilli alla Calabrese con Braciole di Maiale – Homemade pasta rolled around a knitting needle
  • Capocollo – salami made from pork shoulder, marinated in wine or vinegar, smoked and sometimes spiced with hot pepper
  • Soppressata, dry-cured salami, may include hot pepper
  • Chocolate ice cream with chilies

Spaghetti Aglio e Olio

“Spaghetti with Garlic and Oil” is a traditional Italian pasta dish, said to have originated from the region of Abruzzo, although it is popular across the country. This is a classic Roman dish, one that most Italian men know how to make. It’s also quite popular as a late night snack among friends, for example, after a night out at the theater.

Serves 4-6


  • 2 cloves of garlic, minced, or more to taste
  • 1/2 of a dried chili pepper, crumbled,
  • 1/3 cup extra virgin olive oil
  • 1 pound spaghetti
  • Grated Parmigiano or Pecorino Romano (optional)
  • Parsley, chopped


Bring 6 quarts of lightly salted water to a boil and add the spaghetti.

Meanwhile, mince the garlic, crumble the red pepper and sauté them in the oil in a large skillet until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don’t want it to overbrown and become bitter).

When the spaghetti is cooked, drain and transfer it to the skillet. Mix well. Garnish with parsley.

Serve with grated Parmigiano or Pecorino Romano on the side. Some people like it, whereas others, especially the traditionalists , shudder at the idea.

Fra Diavolo Sauce for Seafood

This is another well-known Italian American spicy, tomato based sauce used for seafood pasta dishes or over steamed mussels. It is not served in Italy.


  • 2 (26-28-ounce) cans plum tomatoes in juice
  • 6 tablespoons olive oil
  • 2 bay leaves
  • 12 medium cloves garlic, peeled and finely chopped
  • 2 medium onions (about 12 ounces), cut in 1/4-inch dice
  • 2 medium carrots (about 8 ounces), cut in 1/4-inch dice
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½-2 teaspoons crushed red pepper
  • 1 ½ cups water, white wine or clam broth


Place the canned tomatoes in a large bowl and with clean hands crush the tomatoes, so they break up into small pieces.

In a 5-quart Dutch oven heat the olive oil over medium heat until hot, but not smoking, about 40 seconds. Add the bay leaves and stir them in the oil for about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden, then add the onions, carrots and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from burning.

Add the crushed tomatoes with their juice, the tomato paste, salt, pepper, crushed red pepper and water (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat and simmer, partially covered, until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon, stirring occasionally so it doesn’t stick.

To Make Ahead:

Remove pan from heat and when the sauce cools to room temperature, transfer to a sealed plastic container and refrigerate until ready to use. This sauce will keep 10 days in a well-sealed container in the refrigerator.

Yield: about 2 quarts

Italian Pickled Hot Peppers

Pickled hot peppers are extremely versatile. They can be a great snack, with some cheese and they’re a wonderful addition to a mixed antipasto. They also are excellent at spicing up bland foods, especially boiled meats. It’s easy to pickle hot peppers at home and, if you do, you can make them just the way you want, with none of the additions commercial producers make. You can also use them in the chicken recipe below.

Makes several jars: To judge how many jars I will need, I arrage the peppers in jars until all the peppers are used. I then wash and sterilize the jars.


  • 2 1/4 pounds fresh, blemish-free hot peppers (e.g. Southern Italian Diavolicchio)
  • Gloves
  • 3-4 cups white wine vinegar that’s 5-6% acetic acid (fruit vinegar will discolor the peppers) 
  • Kosher salt
  • Enough fairly small jars (250 ml or half pint) with lids, cleaned and sterilized


All peppers, and especially hot peppers, have oils that are extremely irritating and don’t wash off easily, so it is best to wear gloves. If you don’t use gloves, rubbing an eye, even hours later, could be excruciating.

Wash the peppers and pat them dry. Remove any that look blemished. Next, puncture the skins of the peppers with the tines of a fork to allow the vineagr to penetrate.

Pack the jars with the peppers, adding a sprinkling of salt between layers.

Pour the vinegar into a saucepan and bring it to a brief boil (2-3 minutes). Use it to fill the jars, tapping them and gently shaking them to dislodge air bubbles.

Put the lids on the jars and put them on a rack in a sterilizer (or a large pot) with cold water to cover. Bring the pot to a boil and simmer the peppers for 20 minutes to sterilize them.

Let the pot cool and when you can safely dip a hand into the water remove the jars. Check the seals of the lids and put the jars in a cool dark place. They’ll be ready in a couple of weeks and will keep for a year.

Italian Chicken with Hot Peppers

You can add a half pound of Italian sausage to this dish when browning the chicken.


  • 8 chicken thighs or 4 breasts, halved
  • 1 tablespoon olive oil
  • 8 cloves garlic, minced
  • 1 small onion, chopped
  • 2 cups low sodium chicken broth
  • Juice of half a lemon
  • 3-4 sprigs rosemary, stripped and chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons tomato paste
  • 5 pickled hot peppers, chopped
  • Chopped parsley for garnish
  • Crusty Italian bread, warmed


Season chicken with salt and pepper and saute in a skillet with 1 tablespoon olive oil for 5 minutes per side. Remove and set aside.

Add garlic and onion and saute another 5 minutes. Put chicken back in skillet and add broth, lemon juice, tomato paste, herbs and peppers.

Simmer for another 10-15 minutes or until sauce has reduced a bit and chicken is fully cooked.

Broccoli with Garlic and Hot Pepper

Serves 2–4


  • 1/4 cup extra-virgin olive oil
  • 1 bunch broccoli (about 1 lb.), stemmed and cut into florets
  • 3 cloves garlic, smashed
  • 1/2 teaspoon crushed red chili flakes
  • Kosher salt, to taste


Heat oil in a 12″ skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle with 2 tablespoons water; add garlic; cook until golden, 2–3 minutes. Add chili and cook 2 minutes more. Season with salt to taste.

Pork Chops and Peppers


  • 2 center cut pork chops, 1 inch thick
  • 4 hot peppers, plus some of the vinegar from the jar
  • 1 red bell pepper
  • 1 green bell pepper
  • All purpose flour
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • Salt and pepper


Chop garlic and slice bell peppers into long strips.

Chop hot peppers into small pieces

Season chops with salt and pepper.

Lightly dredge pork chops in the flour.

Heat 2 tablespoons of olive oil In a medium skillet.

Cook pork chops 5 minutes on each side. Transfer to a platter and cover with foil.

In the same pan add the garlic and saute for i minute, then add the bell peppers. After 6 minutes add the chopped hot peppers.

Add 3 tablespoons of the vinegar brine mixture from the peppers and continue to heat the peppers.

Return the pork chops to the skillet and cover cook for about 6 minutes. Serve pork chops with the peppers on top.

Chili Pepper Jam

Italians like to serve this jam with cheese as an appetizer.

Yield: 4 (14-ounce) jars


  • 8 ounces hot chili peppers, halved and seeded
  • 1 1/2 pounds mixed yellow and red bell peppers, halved and seeded
  • 2 cups apple cider vinegar
  • 4 cups sugar


In a large saucepan combine the chili peppers, bell peppers and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.

Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin.

In a saucepan over medium heat, add the pepper puree. Add the sugar, a little at a time, and mix until the sugar dissolves. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture.

Quickly ladle jam into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids and screw on bands tightly.

Place jars on a rack and slowly lower jars into a canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil and process for 5 minutes.

Or, you can seal the jars tightly, cool overnight in the refrigerator and freeze any that you will not be using immediately.

The garden pepper is not related to the true pepper (Piper nigrum) from which we get the common black pepper for seasoning our food. Why do we call garden peppers “pepper”? The answer goes back to Columbus. He had set forth on his famous voyages to find a short route to India and the East Indies largely for trade. Spices from the East were important in commerce and therefore of much interest to Columbus and his commercial-adventurer associates. When they found the inhabitants of the West Indies growing and using fiery forms of Capsicum, the product was thought to be a kind of pepper.

In the first half of the 16th century, voyagers to the Americas encountered many forms of peppers, not only in the West Indies but in Central America, Mexico, Peru, Chile-wherever they touched the American Tropics. By the beginning of the 17th century virtually every form known today had been found.

The Scoville Heat Index, invented by Wilbur Scoville, ranks peppers in order from mildest to hottest. It starts with zero being the mildest and goes over 1,000,000 to indicate the hottest peppers. Use a pair of non-latex gloves to protect your hands when handling peppers. Some individuals are more sensitive to the irritants in peppers than others. Though there are dozens of different kinds of peppers, here’s information on some of the more widely used types.  


Bell Peppers can be red, yellow, green, orange or purple/black. . They are very common sweet peppers. Since this type of pepper has no heat, its Scoville Heat Index is zero. You can cook bell peppers in a variety of different ways, however don’t expect this type of pepper to add spice to your food.



Cubanelles are also called the Italian Frying Pepper because they taste great sauteed with a little olive oil. The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen while they are a yellowish-green color, but when ripe, they turn bright red. They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy and the pepper should be smooth and firm.


Banana-shaped peppers change from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers, so taste before using.  Sweet Banana peppers may be fried or sauteed, used raw on relish platters, in salads, in sandwiches or stuffed.


Italian sweet peppers look much like the Anaheim chili pepper used in Southwestern cooking but with the mild taste of sweet bell peppers.The pepper is 6 to 8 inches long, conical and bright green with a mild flavor and fleshy texture. In Italian recipes the peppers are sauteed in olive oil as a side dish for meats. Italian sweet peppers can also top pizza or be included in pasta and risotto. Italian sweet peppers are sometimes added to salads and antipasto platters.


(Not to be confused with the green Tuscan Peppers called Pepperoncini.) One of the most beautiful colors of summer in southern Italy is the deep red of chili peppers, strung together and hung out to dry from windows, balconies, clotheslines or nailed to trees in the countryside—especially in Calabria. This region, at the tip of the boot of Italy, is the main producer and consumer of chili pepper, or peperoncino, as it is called in Italian. In the Calabrian markets, you will often see elderly women, clothed completely in black, sitting beside their colorful heaps of produce, patiently sewing strings of chili with a needle and thread.

The chili pepper plant belongs to the Capsicum genus,which is part of the same family as tomatoes. In Italy, Capiscuum annuumi, which is known as peperoncino di Cayenna, is the most common hot pepper grown. On the Scoville scale, peperoncino di Cayenna ranges in the middle. In southern Italy, these little red peppers are often called diavoletti (little devils). Typically, hot countries develop hot, spicy cuisines as a natural means of cooling down the body through perspiration.

Chili peppers were grown as a food crop as early as 4000 BC in Central America; but it wasn’t until the arrival of the Spanish in the mid-16th. century that the plant was introduced to the rest of the world. Very quickly, trade routes began carrying chili peppers to Europe, Africa, India, the Middle East and Asia. Today, this spice seems to be growing in popularity around the globe. In northern Italy, where chili pepper was virtually unknown just a couple of generations ago, peperoncino is now more and more appreciated and incorporated into Italian cuisine. Peperoncino adds spice and flavor not only to the simple foods of southern Italy, but for some people, this hot spice becomes almost addictive. Spicy food lovers add it to virtually everything – fish, vegetable pasta sauces, soups and stews, as well as egg dishes. As a general rule of thumb, peperoncino is not recommended for delicate and creamy preparations, but is more suitable for robust sauces and recipes. In southern Italy, ground chili peppers are sometimes added to salami and cheese. Also, hot peppers are preserved in oil to produce a flavorful, spicy oil.



Also known as pimento peppers, cherry peppers are heart-shaped and are about four inches long and three inches wide. These peppers are actually very mild, scoring about 500 on the Scoville Heat Index. Cherry peppers are perhaps best known to be the red filling that can typically be found inside green olives.


Another mild type of pepper is the Anaheim pepper. This pepper is usually dark red in color and has a long, skinny body. While the Anaheim pepper usually has a Scoville Heat Index around 1,000, some varieties can have a rating as high as 5,000. Relative to the rest of this list, this pepper is not very hot.


The jalapeno is one of the most common types of peppers in the United States. Many people like this type of pepper because of its spicy, yet not overwhelming taste. Jalapeno are usually either red or green and are about two to three inches long. Their Scoville Heat Index is typically around 5,000, however jalapenos can range anywhere from 2,000 to 8,000. These peppers, when used sparingly, add just the right amount of spicy flavor to most Mexican dishes. Many people also deep fry cheese stuffed jalapenos for a spicy appetizer.


Mild, heart-shaped pepper that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili dish.


The Serrano pepper is similar to the jalapeno in its look, but this pepper is much hotter. On the Scoville Heat Index, the Serrano Pepper can be between 10,000 and 25,000. This pepper is usually small (around two inches) and green in color. As a general rule of thumb, the smaller the Serrano pepper, the hotter it will taste.


                                                                                                                                                                                        CAYENNE PEPPER

The Cayenne pepper is another hot pepper (between 25,000 and 50,000 on the Scoville Heat Index) that is popular with those looking to add heat to food. Red in color, the Cayenne pepper is generally dried and used in powder form. Additionally, this pepper has been used in natural medicines for hundreds of years, due to its reported healing attributes.


                                                                                                                                                                                           THAI PEPPER

Grown in Thailand and neighboring countries, the Thai pepper is a type of pepper that can be classified as “very hot”. With a Scoville Heat Index of between 50,000 and 100,000, these peppers are sure to leave your taste buds wanting relief. The Thai pepper is one of the smallest peppers, measuring in at less than an inch. It’s used in many spicy Thai dishes at restaurants in the US.


                                                                                                                                                                                        ROCOTO PEPPER

While Rocoto peppers look somewhat like bell peppers, it can be dangerous to get the two mixed up. While bell peppers aren’t hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.


                                                                                                                                                                                    HABANERO CHILI PEPPER

Of hot peppers that are commonly used, the Habanero chili is recognized as the hottest. This pepper can range in color from green to yellow and is usually only around 1 ½ inches or 3 centimeters in length. However, do not let the small size fool you – the Habanero chili can pack a punch! The Scoville Heat Index for the Habanero chili can range from 150,000 to 350,000.


Pepperoncini (Tuscan Peppers) are another kind of chili pepper that is green when young and red when fully mature. Unlike the Italian sweet peppers, pepperoncini have a wrinkly skin and are crunchy, slightly bitter and somewhat spicy. They grow from 2 inches to 4 inches long and are a popular Italian appetizer. They are also often served pickled, which gives them a light salty taste. Pepperoncini were originally grown in Tuscany, so they are also called Tuscan Peppers.


Pickled Pepperoncini Without Canning

Pepperoncini are not as spicy as many other peppers, so they are a good choice for those who do not enjoy extremely spicy food. You can stuff them, add them to soups and sandwiches, incorporate them into soups and stews or eat them as a pickle. Pepperoncini are most often pickled rather than used plain. Pickling your own pepperoncini is a relatively simple process and you enjoy these peppers for months to come.


  • 1 lb. fresh pepperoncini peppers
  • 2-1/2 cups water
  • 3 cups vinegar
  • 3 tablespoons sugar
  • 4 tablespoons pickling salt
  • 2 bay leaves
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons black peppercorns
  • 4 garlic cloves


Wash the peppers with cold water and allow them to dry.

Put water, vinegar, sugar and salt into a soup pot. Bring to a boil over medium high heat and stir until the sugar and salt have completely dissolved. Reduce the heat to medium and add bay leaves, whole coriander seeds and black peppercorns. Chop the garlic into small chunks and add it to the pot. Allow this to simmer for five minutes.

Leave peppers whole and pierce their sides three to four times. Place the peppers into storage jars and leave about 1 inch of head space.

Pour the hot liquid into the jars containing the peppers, screw on their lids and allow the jars to cool before placing them in the refrigerator. Let the peppers marinade for at least a week before using. The pickle flavor will be stronger the longer they sit.

Tips: The pickles will keep for several months in the refrigerator. Do not use if pressure develops in the jars or if the liquid becomes really cloudy and begins to smell. This can be a sign of contamination and the pickles are not safe to eat.

Stuffed Hot Peppers

6 servings


  • 15 small hot peppers
  • 5 cloves of garlic, minced
  • 5 tablespoons grated Parmesan cheese
  • 1 1/4 cups Italian bread crumbs
  • 1 tablespoon capers, chopped
  • 3 anchovies, finely chopped
  • 2 teaspoons pine nuts
  • 1/4 cup extra virgin olive oil (or more if needed)
  • Salt and fresh ground pepper


Preheat oven to 350 degrees F. Slice the peppers in half lengthwise, including the stem. Scrape out the seeds (use a grapefruit spoon). Leave a few seeds in if you like your food spicy.

Mix all the other ingredients together making sure the stuffing is well saturated with oil.

Using a small spoon, stuff the peppers with the bread crumb mixture. Pat down lightly. Place the peppers in a greased baking pan and cover with tin foil. Bake for 30 minutes. Remove foil and check peppers for tenderness. Bake 8-10 more minutes if needed.

Serve immediately or at room temperature.


Italian Roasted Sweet Peppers


  • 16 large sweet Italian peppers
  • 4 large cloves garlic, minced
  • 4 tablespoons olive oil
  • Salt
  • Fresh Basil


Wash the peppers and allow to completely dry.

Cut off the stem ends and pull out the seeds and white membranes.

Turn the peppers upside down and tap on the cutting board to shake out any loose seeds.

Put the oil and minced garlic into a large glass baking pan and mix the two.

Add the peppers and toss until each pepper is totally coated with garlic oil.

Roast at 350 degrees F. for about 50 minutes. When the peppers begin to brown and start to collapse, they are done. Sprinkle with salt and fresh basil.

They can also be refrigerated for a day or two until needed for another recipe. They are excellent as a side for pork chops or roasted chicken breasts.


Italian Sausage and Peppers

8 servings


  • 3 lbs. sweet Italian pork or turkey sausage with fennel seeds
  • 2 tablespoons olive oil, divided
  • 8 garlic cloves, peeled
  • 2 large yellow onions, cut into 1-inch wedges
  • 6 pickled cherry (hot) peppers, stemmed and seeded, but left whole
  • 2 medium yellow bell peppers , cored, seeded and cut into 1-inch strips
  • 2 medium red bell peppers, cored, seeded and cut into 1-inch strips


Poke the sausages all over with a fork and cut into 5-6 inch pieces. Pour 1 tablespoon olive oil into a large heavy skillet and heat over medium heat. Add half the sausages and half the garlic and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes. Transfer the browned sausages and garlic to a 13 x 9-inch baking dish, leaving the fat behind.  Pour the fat off and add the remaining oil. Cook the remaining sausages and garlic until browned. Transfer to the baking dish.

While the sausages are browning preheat the oven to 400 degrees F.  Scatter the onions, peppers and cherry peppers over the sausages in the baking dish, toss all the ingredients together well and place in the oven.

Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 45 minutes. Serve hot with crusty Italian bread.

Italian Broccoli with Peppers

6 Servings


  • 6 cups water
  • 4 cups fresh broccoli florets
  • 1 medium sweet red bell pepper, julienned
  • 1 medium sweet yellow bell pepper, julienned
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese


In a large saucepan, bring water to a boil. Add broccoli; cover and boil for 3 minutes. Drain and pat dry with paper towels..

In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Sprinkle with cheese and serve.

Italian Pepper & Egg Sandwich


  • 4 green or red bell peppers, (or Cubanelle or Italian sweet), washed, seeded and sliced.
  • 1 small onion, sliced thin
  • 5 large eggs, scrambled in bowl with 1 tablespoon water
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Grated Parmesan or Romano Cheese
  • 1 loaf of Italian bread, sliced or 4 ciabatta rolls
  • Crushed red pepper (optional)
  • Mild or hot Giardiniera (optional)

See post  on how to make Giardiniera:


In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat vegetables with oil. Continue cooking on low heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers. Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper serve on an Italian roll or Italian bread with Giardiniera.

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