Italian roaster peppers, also known as Italian frying peppers, are a variety of peppers that are commonly used in Italian cuisine. They are mild to medium-hot peppers that are excellent for roasting, frying, and grilling. Some quick facts about Italian roaster peppers:
– They are a variety of Capsicum annuum peppers, the species that includes most sweet peppers and chile peppers.
– They are medium in size, around 4-6 inches long. They have an elongated, tapered shape.
– They come in a range of colors including red, yellow, orange, and sometimes green. Red is the most common.
– They have a Scoville rating of around 500-1000 units, so they are mildly spicy. Jalapeño peppers rate around 8,000 units for comparison.
– They have very smooth, shiny skin that blisters beautifully when roasted. The flesh is thick and meaty.
– They are also known as Cubanella peppers,sweet Italian frying peppers, or simply frying peppers.
– In Italy they are popularly called peperoni and are a key ingredient in many Italian recipes.
Where do Italian roaster peppers come from?
Italian roaster peppers originated in the Calabria and Sicily regions of southern Italy. The climates in these regions are warm and sunny – perfect for growing peppers. The peppers have been cultivated in Italy for centuries and are deeply rooted in Italian cuisine.
Over time, Italian immigrants brought seeds for these peppers to North America. Today they are grown in the United States, Canada, and Mexico. However, authentic Italian roaster pepper varieties are still best sourced from Italy.
In the U.S. these peppers may be marketed as “Italian frying peppers” or other similar names. But the original Italian roaster peppers from southern Italy remain popular. Several heirloom varieties are still grown such as Corno di Toro, Carmagnola, and Bocci.
When is Italian roaster pepper season?
Italian roaster peppers are at their peak season in the late summer and early fall. This lines up with when they are harvested in Italy.
The harvest there takes place in August through early October. That produces a bounty of fresh peppers with the best flavor.
Of course, today’s global food system allows the peppers to be available year-round. But for the best taste and texture, aim to cook with them in the late summer and fall.
You may see both fresh and dried roaster peppers in stores. The drying process concentrates the flavors, making the dried peppers ideal for seasoning meats and other dishes.
What do Italian roaster peppers taste like?
Italian roaster peppers have a sweet, almost fruity taste. They also have a subtle heat to them, ranging from mild to moderately spicy depending on the exact variety.
They contain a moderate amount of capsaicin, the compound that gives peppers their spicy kick. But it’s a lower amount than hotter pepper varieties.
When cooked, the peppers develop a rich, mellow, smoky flavor. The sweetness becomes more pronounced while the spiciness mellows out.
Here’s how the taste of Italian roaster peppers is typically described:
– Sweet and mildly spicy
– Hint of smoky and umami flavors
– Thick, crisp flesh when raw
– Soft, almost silky texture when cooked
– Sweetness intensifies when roasted
– Hints of dried fruit and raisin flavors
So you get a fruitiness paired with spice and subtle smokiness. That makes them incredibly versatile in the kitchen.
What’s the Scoville scale rating of Italian roaster peppers?
The Scoville scale measures the pungency or “heat” of peppers and other spicy foods. The scale ranges from 0 up to over 3 million Scoville Heat Units (SHU).
On the Scoville scale, Italian roaster peppers generally range from 500 to 1,000 SHU. This means they have a mild to moderate heat level.
By comparison:
– Bell peppers rate 0 SHU
– Poblano peppers rate 1,000 to 2,000 SHU
– Jalapeño peppers rate 8,000 SHU
– Habanero chili peppers rate 350,000 SHU
So Italian roaster peppers are definitely on the milder end for chili peppers. They register at about the same heat level as an Anaheim or New Mexico chili pepper.
Their exact Scoville rating can vary a bit depending on the specific cultivar. But you can count on them bringing just a little bit of spice to your dish, without an intensely hot sensation.
What are common uses for Italian roaster peppers?
Thanks to their mild spice level and sweet, fruity flavor, Italian roaster peppers are extremely versatile in Italian cooking. Here are some of the most popular ways to use them:
– Roasted and added to sandwiches, subs, paninis
– Sliced or chopped in salads
– Sautéed and added to pasta, pizza, risottos
– Stuffed with cheese, meat or other fillings
– Pickled or marinated
– Pureed or processed into sauces and condiments
– Added to soups, stews, casseroles
– Grilled, either whole or in strips
– Included in Italian sausage or other meat mixes
– Used fresh or dried in seasoning blends and rubs
Their sweet yet mildly spicy flavor profile works well in so many dishes. Roasting and grilling really bring out their best qualities.
What dishes use Italian roaster peppers?
Here are some classic Italian dishes that traditionally include Italian roaster peppers:
– Peperonata – a stewed vegetable dish with peppers, tomatoes, onion
– Caponata – a Sicilian eggplant relish with peppers, capers, olives
– Pizza con peperoni – pizza with pepperoni and peppers
– Panini con peperoni arrosto – paninis with roasted red peppers
– Pasta alla norma – pasta with tomatoes, eggplant, and peppers
– Peppers and eggs (uova e peperoni) – a simple pan fried dish
– Sausage and peppers (salsiccia e peperoni)
– Roasted pepper salad (insalata di peperoni arrosto)
– Stuffed peppers (peperoni ripieni) – filled with rice, meat, cheese
– Pepperoncini – pickled Italian roaster peppers
– Peperonata sauce/condiment
The smoky sweetness of the peppers complements so many ingredients like tomatoes, cheese, eggs, sausage, and seafood. They bring a distinct Italian flavor.
What are some common varieties of Italian roaster peppers?
Popular Italian cultivars of roaster peppers include:
– Corno di Toro (“Bull’s Horn”): Long, curved, tapered, horn-shaped red peppers. Mildly spicy with very thick flesh. The classic Italian roaster pepper.
– Carmagnola: Almost as long as Corno di Toro but straighter shape. Named after the town where they originated.
– Marconi: Dark red, medium-long roaster peppers. Shorter and fatter than Corno di Toro.
– Diavolicchio (“Little Devil”): Smaller, flattened round peppers. Can be quite spicy. Popular for frying.
– Bocci: Round, smooth, bulbous peppers. Green when unripe then bright red. Medium thick flesh.
– Quadratto d’Asti (“Little Square of Asti”): Flattened square peppers grown in Piedmont. Sweet and fruity flavor.
– Pepperoncino: Small, tapered chile-type peppers. Used both fresh and dried. Adds heat to dishes like chilis.
Can you substitute other pepper varieties?
It’s best to use authentic roaster peppers from Italy to get the right sweet, smoky flavor. But in a pinch, you can substitute with other pepper varieties:
– Cubanelle or Italian sweet peppers – Very similar shape and flavor. The closest substitute.
– Anaheim or New Mexico chile peppers – Also have a mild, slightly earthy flavor.
– Poblano peppers – Can work well when roasted or stuffed.
– Bell peppers – Lack the spice but can be roasted.
– Cherry peppers or pepperoncini – For more heat and tanginess in place of roasters.
– Banana or yellow wax peppers – Similar elongated shape.
While not exactly the same, these peppers can fill in when Italian roaster peppers are unavailable. You may just need to adjust the seasonings in a recipe.
How to choose quality Italian roaster peppers
Look for these qualities when selecting fresh Italian roaster peppers:
– Glossy, taut and smooth skin without wrinkles
– Bright, vivid color whether red, yellow, orange, etc.
– Firm, rigid feeling when gently squeezed
– Heavy for their size, not lightweight
– Fresh green stems and no mushy spots
– No soft or damp spots
Avoid peppers with loose wrinkled skin, brown spots, bruises or very soft spots. Check the stems closely for freshness.
For dried roaster peppers, look for:
– Uniform dark red color
– Somewhat pliable but not mushy
– No spots of mold or damage
– Packed in bins or bags, not sitting loose
How to store and preserve Italian roaster peppers
– Store fresh unwashed peppers in the crisper drawer of the fridge. They will keep for about 1 week.
– Peppers can also be frozen either raw or roasted. Freeze in airtight bags or containers. They’ll keep for 3-6 months.
– Canning roasted peppers in jars is a classic preservation method too. The peppers keep for a year or more.
– Pickled peppers soaked in vinegar also last for months when refrigerated.
– Drying the peppers will extend their shelf life significantly. Store dried peppers in airtight containers.
– Canned or jarred peppers are available too. Refrigerate after opening.
Proper storage retains the texture and flavors of the peppers as long as possible.
How to roast Italian pepper peppers
Roasting brings out the sweetness in Italian roaster peppers and gives them a silky soft texture. Here’s how to roast them:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Place whole peppers on the baking sheet. For larger peppers, cut in half lengthwise first.
3. Drizzle peppers with olive oil and season with salt. Toss to coat the peppers evenly.
4. Roast 25-30 minutes until skins blister and begin to blacken.
5. Transfer peppers to a bowl and cover for 5 minutes. This steams the peppers making peeling easier.
6. When cool enough to handle, peel off and discard skins. Cut peppers into strips or dice if desired.
7. Use in recipes or store peppers in an airtight container. They will keep for a week refrigerated or 6 months frozen.
Roasting brings out the natural sweetness in the peppers while toning down any bitterness. It’s a must when using Italian roaster peppers.
How to cook with Italian roaster peppers
Beyond roasting, Italian roaster peppers can be prepared in many ways:
– Sauté peppers in olive oil over medium heat 2-3 minutes until softened. Season with garlic, herbs.
– Grill peppers over direct heat, turning occasionally, until charred and blistered on all sides.
– Fry peppers in olive oil on medium-high heat until browned. Delicious Italian-style peppers!
– Stuff whole peppers with a cheese, meat, grain filling. Bake at 350°F until peppers are tender.
– Pickle peppers in a brine of vinegar, water, spices. Refrigerate for 1-2 weeks for tangy flavor.
– Puree roasted peppers into a creamy sauce or condiment.
– Simmer peppers in tomato sauce or chicken broth for stews and braises.
– Layer thinly sliced peppers on pizza, sandwiches, paninis before baking/grilling.
Preparation can be as simple as slicing raw peppers into a salad or salad. But roasting, grilling, and sautéing make the most of their sweetness.
Italian roaster pepper recipes
Here are some delicious ways to use Italian roaster peppers:
Roasted Pepper Panzanella Salad
Ingredients:
– 4 roasted red peppers, diced
– 1 loaf ciabatta or Italian bread, cubed
– 1/2 red onion, thinly sliced
– 1 cucumber, chopped
– 1 pint cherry tomatoes, halved
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– Salt, pepper, and garlic to taste
Instructions:
1. Roast peppers until charred. Let cool then peel, seed, and dice.
2. Cube bread and bake at 400°F until lightly toasted, about 10 minutes.
3. In a large bowl, combine roasted peppers, bread cubes, onion, cucumber and tomatoes.
4. Whisk together olive oil, vinegar, salt, pepper and garlic. Pour over salad and toss to coat evenly.
5. Let salad sit 10 minutes so bread can soak up dressing. Serve at room temperature.
Sausage and Peppers Sheet Pan Dinner
Ingredients:
– 1 lb mild Italian sausage, cut into 1-inch pieces
– 3 Italian roaster peppers, sliced
– 1 onion, thickly sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 2 tbsp chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, toss sausage, peppers and onion with olive oil until coated. Season with salt and pepper.
3. Arrange sausage and vegetables on a baking sheet.
4. Roast 20 minutes, stirring halfway through.
5. Remove sheet pan from oven. Stir in garlic and chicken broth. Return to oven for 10 more minutes.
6. Remove pan from oven. Stir in fresh basil. Taste and adjust seasonings as needed.
7. Serve sausage and peppers immediately. Enjoy with crusty bread.
Stuffed Italian Roaster Peppers
Ingredients:
– 6 medium Italian roaster peppers
– 1 cup cooked rice
– 1 cup shredded mozzarella
– 1/4 cup grated parmesan
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup loosely packed basil leaves, sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut peppers in half lengthwise. Remove stems, seeds and membranes. Rinse peppers.
3. In a bowl, combine rice, mozzarella, parmesan, garlic, olive oil, basil and salt/pepper.
4. Spoon rice filling evenly into the pepper halves. Place on prepared baking sheet.
5. Bake 25 minutes until peppers are tender and filling is heated through.
6. Cool 5 minutes before serving stuffed peppers. Enjoy!
Conclusion
Italian roaster peppers are a delicious variety of mildly spicy, sweet peppers perfect for roasting, sautéing, and many other cooking methods. With their fruity, smoky flavor they bring true Italian taste to dishes like pizzas, pastas, salads, and more. Look for these elongated, tapering peppers from late summer into fall when their flavor is at its peak. Then enjoy them in your favorite Italian recipes.