Pepper Composta

You will only find this variety of Peperone di Senise, a local sweet pepper from Basilicata, from Masseria Mirogallo. The Belfiore family has cultivated its heirloom variety from over 20 years of selection, and it is prized particularly for its thin, crunchy skin that adds texture to the pepper compote. Red and green peppers are cored, seeded and chopped by hand; once pressed and dried, the peppers are packed with parsley, fennel and olive oil from the Mirogallo farm. These aromatic sweet peppers are terrific tossed with sautéed shrimp or scallops, or blended with a handful of chopped baby arugula, extra-virgin olive oil and lemon juice to taste and used as a relish for salmon or chicken. Toss with chopped tomatoes for an instant bruschetta topping, or stir a couple of chopped tablespoons into quick pasta sauces.

  • Ingredients: Sweet peppers, fennel seeds, fresh parsley, white wine vinegar, and extra virgin olive oil
  • 180 grams




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