{"product_id":"primopasto-gegrillte-paprika","title":"Grilled bell peppers","description":"\u003ch2 id=\"speakable-headline\"\u003eGrilled pepper fillets, ready to serve from the jar\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eGrilled peppers from Primopasto are peeled pepper fillets, grilled over an open flame, hand-peeled, and preserved in sunflower oil. They arrive at your home ready to serve, saving you the work of grilling, steaming, and skinning.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003egrilled peppers\u003c\/strong\u003e from Primopasto, or \"peperoni grigliati\" in Italian, are red and yellow pepper fillets in a 280-gram jar. Grilled, skinned, seasoned with wine vinegar and salt, and preserved in sunflower oil. This eliminates all the work that typically goes into preparing good antipasti peppers.\u003c\/p\u003e\n\u003ch3\u003eGrilling, steaming, skinning—it's all been done\u003c\/h3\u003e\n\u003cp\u003eAnyone who grills peppers themselves knows the process: char them over a flame, put them in a bowl under a cloth, wait, then peel off the skin. Half an hour for two peppers.\u003c\/p\u003e\n\u003cp\u003eThat exact process is inside the jar, just on a larger scale. The peppers are harvested fully ripe, grilled, cleaned by hand, and cut into fillets. The grilling caramelizes the fruit sugars and intensifies the sweet note that raw peppers only hint at.\u003c\/p\u003e\n\u003cp\u003eThe result is fleshy, soft strips with a slightly smoky edge, sweet and tart at the same time thanks to the wine vinegar. Fruity, smoky, mild. The consistency remains firm enough that the fillets can be speared with a fork instead of falling apart.\u003c\/p\u003e\n\u003cp\u003eThe peppers are preserved in sunflower oil rather than olive oil, which may come as a surprise. The reason is flavor: sunflower oil remains neutral, keeping the pepper in the foreground, whereas a robust olive oil would take over. If you still want that Mediterranean touch, simply pour a little of your own olive oil over them when serving.\u003c\/p\u003e\n\u003ch3\u003eOn the antipasti platter and in everything else\u003c\/h3\u003e\n\u003cp\u003eServed straight from the jar, they make an appetizer with a bit of your own oil, coarse pepper, and white bread. No further preparation is needed.\u003c\/p\u003e\n\u003cp\u003eA splash of lemon, some flat-leaf parsley, and a finely chopped clove of garlic turn them into a standalone salad in a minute. If you like, add capers or a few anchovy fillets, and the appetizer becomes almost a meal in itself.\u003c\/p\u003e\n\u003cp\u003eFurthermore, they can be used just like freshly grilled peppers: with mozzarella or buffalo mozzarella, on pizza, in a frittata, in pasta salad, or served with cooked meat or fish. Finely pureed, they form the base of a pepper cream or can be included in a bagna cauda, the warm Piedmontese anchovy sauce.\u003c\/p\u003e\n\u003cp\u003eOn a mixed platter, they sit well alongside \u003ca href=\"\/en\/products\/viani-funghi-gegrillte-champignons\"\u003egrilled mushrooms\u003c\/a\u003e and \u003ca href=\"\/en\/products\/viani-cipolle-rote-zwiebeln\"\u003ered onions\u003c\/a\u003e. Once opened, the jar belongs in the refrigerator, and the remaining fillets should remain covered by the oil, in which case they will keep for a good week.\u003c\/p\u003e\n\u003ch3\u003ePrimopasto and a family business in the Abruzzo region\u003c\/h3\u003e\n\u003cp\u003ePrimopasto is the private label under which Antonio Viani bundles table olives and preserved vegetables. It includes around 20 items, from olives to artichokes and Borettane onions to sun-dried tomatoes and small capers.\u003c\/p\u003e\n\u003cp\u003eThe vegetables come from Ralò, a family business in the Abruzzo region, where peppers, Borettane onions, and artichokes are processed harvest-fresh, grilled, seasoned, and preserved. The olives in the line, on the other hand, come from a Venetian producer that has specialized in them since 1955. Both businesses are personally selected by Viani, including on-site visits.\u003c\/p\u003e\n\u003cp\u003eThe fact that sunflower oil rather than olive oil is used makes the jars more affordable, incidentally. Grilled peppers in good olive oil easily cost twice as much without the vegetables themselves being any better.\u003c\/p\u003e\n\u003cp\u003eIt is common in the gourmet trade for an importer to have its own labels; it only gets interesting when they reveal who is behind them. The jars are brought to the shelf by the family business \u003ca href=\"\/en\/collections\/antonio-viani-importe\"\u003eAntonio Viani Importe\u003c\/a\u003e; you can find more preserves under \u003ca href=\"\/en\/collections\/antipasti\"\u003eAntipasti and preserves\u003c\/a\u003e. Open the jar, fill the plate.\u003c\/p\u003e\n\u003cp\u003eContent 280 g – Drained weight 160 g\u003c\/p\u003e\n","brand":"Antonio Viani Importe","offers":[{"title":"280 g \/ 160 g","offer_id":53071140913486,"sku":"045VIA7819","price":6.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/primopasto-gegrillte-paprika-neu.jpg?v=1750978029","url":"https:\/\/norgutes.com\/en\/products\/primopasto-gegrillte-paprika","provider":"nur Gutes","version":"1.0","type":"link"}