paprika is far from peppers. Gourmets have since so their preferences. A special reputation of Piment d'Espelette , swear by many gourmets. The Espelette Pepper is grown in ten villages in the French Basque country.
who bites into the raw bean, easily get the wrong impression, because in no time his mouth is burning like fire. It is the seven to ten centimeters long fruit while fiery red, but not nearly as sharp as their Indian and Mexican relatives. Piment d'Espelette ranked the field scale (1-10) at level 3-4.
gourmet cooks love Piment d'Espelette less for its fiery than for its aromatic notes. Once the pods are dried and ground into powder, then smell the red-orange powder fruity and sweet like tomatoes and peppers, while also slightly smoky. In the mouth it tingles to bite without, and has for a long time.
mid-17th Century sailors brought the plant belonging to the genus capsicum, from Mexico to France. In the village of Espelette and the area found the fruit of the ideal climate: high humidity caused by the proximity to the Atlantic and sufficiently warm summer with many sunny days on the slopes of the Pyrenees foothills.
Ten years ago, has received Piment d'Espelette the national trademark protection seal AOC (Appellation d'Origine contrôlée). . Even in Spain grows chili. But that is according to the French farmers less palatable than the original Gallic. The harvest of red peppers
begins in August and can last until November. How bright red carpets look the benefits if they are spread on wire floors at least 15 days to dry. The residual moisture is removed in an oven until it grinds the now red-brown pods, along with the seeds.
pays for 40 grams to the French Piment d'Espelette producers five to six euros. If you buy it in Germany with the label of the star chef Alfons Beck on the glass, it costs four times.
I'm in Stuttgart, I wanted to buy the fish in the Stuttgart market hall. Not only the exorbitant prices I drove the tears in his eyes, but also the quality or the "freshness" of the fish offered. Tuna sushi was offered in quality, had seen better days. The red mullet I was not too sure, because they looked anything but fresh. I have never seen a reference on the fish, where they come from and whether it is wild caught or farmed fish concerns. It is very spoiled but if you live in the Mediterranean. There, you can get fresher fish than at the supermarket in the Stuttgart market hall. That is excellent, where the fish comes from and whether it is farmed or wild fish is law in Spain and is also made. A passable impression made the walleye fillet. So I've bought instead of the red mullet. This there was a potato, whipped up with the best English olive oil and seasoned with olive jam.
red mullet with Piment d'Espelette crust and cinnamon oil confit vegetables ( Filet de Rouget en croute de piment d'Espelette, legumes confit à l'huile d'olive et canelle )
4 2 teaspoon ground red mullet
piment d'Espelette
50-60 g butter
about 150 g stale bread
2 red peppers 2 carrots
2 zucchini 1 teaspoon ground cinnamon 3 tablespoons extra virgin olive oil
salt and pepper
Fleur de Sel
bread, butter Piment d'Espelette in the mixer and grind as finely as possible. The paste spread on plastic wrap. A second plastic sheet over the place. careful with the corrugated timber, streak but not too thin like a pie dough. place for 1-2 hours in the freezer.
The red mullet fillet, if that has not already made the fishmonger. Coexistence in a fireproof, flat tin.
Scrape carrots and cut into very thin slices. Peppers and zucchini and cut into thin brush pens (French fries)
Heat the olive oil. Cinnamon and add vegetables. About 30 minutes at very low heat confi. Season with salt and pepper. Preheat oven to 250
º C. The Espelette-paste from the refrigerator. The paste in the size of the fish fillets and place on trimming the fillets. Season with fleur de sel. In the preheated Oven and gratin 8 to 10 min. The Vegetable Confit
transfer to plates. to create 2 each fillet and serve immediately.
A classic dish with Piment d'Espelette is the kind Chicken Basque. In Spain it is known as chilindrón Pollo al.
a roast chicken
800 g tomatoes
1 each red, green and yellow pepper
2 large tomatoes
2 onions
3 garlic cloves
5 tablespoons fruity extra virgin olive oil
1 / 4 l white wine 1 bay leaf
1-2 sprigs thyme 2 teaspoons allspice
d'Espelette
fresh and salt ground black pepper
the oven to 180 degrees Celsius. The peppers, wash dry and brush with olive oil. Place on a baking tray and bake in preheated oven for 15 minutes at 180 degrees, fry until they are almost black and blisters to beat.
Remove, cover with a damp cloth and allow to cool slightly lassen.Dann the skin of the peppers remove, remove stem, seeds and white parts. The peppers are cut into narrow strips. fry in hot olive oil 5 minutes. Remove and set aside.
the chicken pieces in 6-8 divide. Salt and pepper. Heat olive oil in a pan. Brown the chicken pieces on all sides until golden brown.
Peel the onion and garlic. Finely chop the onion, garlic slice. The whole tomato on a cheese grater.
the frying oil of the pepper until the onion and garlic, sauté 3-4 minutes. Grated tomato, peppers and chicken to admit. Pour in white wine, add the bay leaf and thyme. Over low heat, cover and simmer 30-35 minutes. Here, the chicken pieces from time to turn around. Then stir in the Piment d'Espelette. simmer without lid again about 20 minutes.
taste with crispy French bread or homemade mashed potatoes.
In Bayonne I add some chicken to the Basque Bayonne ham cubes.
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