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Chicken with peppers and goji berries

This is the second recipe dedicated to the 70th anniversary of the National Carmagnola Pepper Fair and is one of our favourites when we are very hungry, have little time and want something tasty and light: Chicken with peppers and goji berries, naturally gluten free and with very few carbohydrates. If you want to look at the first recipe again, here it is: Gazpacho of yellow tomatoes, peppers and crispy prosciutto.

Pepper is a typical summer vegetable, particularly popular in hot countries, although it is now cultivated all over the world. Its versatility in cooking is extraordinary, and from a nutritional point of view it is rich in vitamin C, even richer than oranges, which are often considered the champions in ‘this speciality’.

Well, by combining peppers with goji berries, which by the way belong to the same family, we can enjoy their countless health benefits. Goji berries are to be consumed with caution for those with diabetes because they have a high carbohydrate content, as much as 64g per 100g of product, and also calories, but at the same time are rich in protein, sodium, calcium, phosphorus, potassium, manganese, lipids such as omega 3 and omega 6, magnesium, chromium, vitamins C, E and B1, carotene, amino acids, fibre, lutein and germanium.

Eating a dish like this one that is a joy for the eyes, for the palate and for our well-being seems to me the best way to celebrate a very respectable birthday!

Chicken with peppers and goji berries

3.49g carbohydrates per 100g

Ingredients for 4-6 servings

  • 700g chicken breast
  • 380g yellow, red and green peppers
  • 80g leek
  • 30g goji berries
  • 1 sachet of saffron
  • extra virgin olive oil
  • salt

Preparation

  1. Soak the goji berries in lukewarm water for 30 minutes.
  2. Cut the chicken into strips, mix with the saffron and leave to season for about 30 minutes.
  3. Cut the leeks into thin rounds and the peppers into strips for sautéing. Heat a wok, pour in a few tablespoons of oil and sauté the leek alone first, then add the peppers; season with salt and cook over a high flame for 5 minutes, stirring often. Set them aside.
  4. Put another 3 tablespoons of extra virgin olive oil in the wok and stir-fry the chicken for 5-6 minutes, then add the goji berries, season with salt and continue cooking for 1 minute.
  5. Remove the chicken from the heat, mix it with the peppers and serve hot or lukewarm accompanied by a mixed salad.

 

Version with gluten of Chicken with peppers and goji berries

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

 

This recipe was submitted to the Contest ‘Carmagnola Pepper: 70 years in 70 recipes’

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Gazpacho with yellow tomatoes, peppers and crispy prosciutto

Why a Gazpacho with yellow tomatoes, peppers and crispy prosciutto? For the memories and for my love of Spain and peppers.

The first time I heard about the Carmagnola pepper was a few years ago when my neighbour gave me a jar of pickled peppers prepared by her parents who used to travel to Piedmont every year in September to buy the raw material.

I have never forgotten those peppers: the bright colours, the sweet but firm flavour and the crunchy texture made me fall in love at first taste. It was that taste that prompted me to find out where this delicious fruit of the earth came from.

Carmagnola and its pepper

Its land of origin is precisely the Carmagnola area in Piedmont and there are various types (the one I tasted was the ‘Corno di bue’, perfect for preserves). The pepper arrived in this area at the beginning of the 20th century and today it represents a fundamental resource for agriculture and the local economy and is a foodstuff known and appreciated in Piedmont and Italy for its intense yellow or bright red colour, its aroma and its wholesomeness.

Every year, in early September, Carmagnola hosts the National Pepper Fair, the largest in Italy dedicated to an agricultural product, offering 10 days of gastronomic, cultural, artistic events, and creative and engaging experiences for all senses and all age groups. Well, this year the fair reaches an extremely important milestone, namely its 70th anniversary, which is being celebrated by collecting recipes that feature pepper as their star. This fresh and fragrant Gazpacho is my way of wishing long life to a product of the earth that often graces our table with its flavours, aromas and colours. All the best, then!

Try also this recipe with Carmagnola peppers: Chicken with peppers and goji berries.

Gazpacho with yellow tomatoes, peppers and crispy prosciutto

12.58g carbohydrates per 100g

Ingredients for 4 servings

  • 500g yellow tomatoes
  • 3 peppers, 2 yellow and 1 red (approx. 270g when cooked and peeled)
  • 100g sandwich bread** or these Rustic loaves
  • 100g sliced Parma ham
  • 100g vegetable stock
  • basil leaves
  • extra virgin olive oil
  • chilli, salt and pepper

** Ingredients specific for celiacs

Preparation of Gazpacho with yellow tomatoes

  1. Clean the peppers, cut them in half, remove the stalk, seeds and white filaments, then place them in the oven under the grill at 200°C until the skin is slightly dark. Seal the peppers in a paper bag and when they are cold, peel them and set them aside. Cut ¾ of the red pepper into strips and keep aside.
  2. Place the tomatoes, bread, stock and peeled peppers (except for the red pepper in strips) in a blender to obtain a cream; season with chilli, salt and pepper.
  3. Place the Parma ham in the microwave oven on medium power and short time, and repeat the operation until the ham is crispy.
  4. Prepare small bowls with the tomato gazpacho, pepper strips, crispy ham pieces, a few basil leaves and a drizzle of extra virgin olive oil.
Il Gazpacho di pomodori gialli, peperoni e crudo croccante

The Gazpacho of yellow tomatoes, peppers and crispy prosciutto

Version with gluten of Gazpacho with yellow tomatoes, peppers and crispy prosciutto

For the version with gluten of the recipe, replace the gluten-free sandwich bread with conventional bread.

This recipe was submitted for the Contest ‘Carmagnola Pepper: 70 years in 70 recipes’

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