From the book "The stories of the Italian chef". Roasted peppers. A painting of my childhood in the kitchen
From the book "The stories of the Italian chef". Roasted peppers. A painting of my childhood in the kitchen
When her mother came home after shopping in the village she always placed a large wicker basket full of colorful fruit and vegetables on the wooden kitchen table.
As in a painting of the famous Still Life by Caravaggio, he arranged the good and colorful fruits from our neighbor's garden along the entire piece of furniture, until they would have occupied all the available space.
On the one hand, large round aubergines, lightly streaked courgettes, bright cherry tomatoes with still the green branch, long heads of garlic, red and white onions, fragrant bundles of basil and parsley that aromatized the mother's hands and the whole environment, from other small and sweet apricots, crunchy apples, juicy pears and much more.
Among all that abundance, they certainly could not miss them: peppers.
Green, yellow, red, to be cooked fried or baked, suitable for preparing pesto and pasta dishes, to accompany delicious second courses and season fresh summer salads, peppers intrigued me more for shape and color, feeding both my appetite and my imagination.
The scent of grilled meat and the skin of the pepper sizzling on the hot plate filled the air with an unmistakable smell.
Right on those stoves where my mother roasted them, I started experimenting with my first recipes that I would then propose again in my restaurant years later.
It is the love for individual foods that drives real chefs to cook with passion.
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