{"id":9203,"date":"2019-07-16T11:47:03","date_gmt":"2019-07-16T11:47:03","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9203"},"modified":"2023-04-07T14:05:46","modified_gmt":"2023-04-07T14:05:46","slug":"gazpacho-di-pomodori-gialli-peperone-e-crudo-croccante","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/gazpacho-di-pomodori-gialli-peperone-e-crudo-croccante\/","title":{"rendered":"Gazpacho with yellow tomatoes, peppers and crispy prosciutto"},"content":{"rendered":"

Why a Gazpacho with yellow tomatoes, peppers and crispy prosciutto<\/strong>? For the memories and for my love of Spain and peppers.<\/p>\n

The first time I heard about the Carmagnola pepper<\/strong> 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<\/strong> every year in September to buy the raw material.<\/p>\n

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.<\/p>\n

Carmagnola and its pepper<\/strong><\/span><\/h2>\n

Its land of origin is precisely the Carmagnola area in Piedmont and there are various types<\/strong><\/a> (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.<\/p>\n

Every year, in early September, Carmagnola hosts the National Pepper Fair<\/strong><\/a>, 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!<\/p>\n

Try also this recipe with Carmagnola peppers: Chicken with peppers and goji berries<\/a>.<\/p>\n

Gazpacho with yellow tomatoes, peppers and crispy prosciutto <\/strong><\/span><\/h1>\n

12.58g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

Ingredients for 4 servings<\/strong><\/span><\/h2>\n