PICCANTINO CALABRESE | RICETTA FACILE E PICCANTE

APPOINTMENT OF THE SATURDAY WITH A RECIPE SAVES SPICY ... IN THE CULINARY SENSE OF THE TERM. THE CALABRIAN PICCANTINO Today as promised to those who asked me, I make the Calabrese spicy ... a preserve that is suitable for many recipes and that can be used for quick and easy aperitifs The preparation, as you will see, is very easy and the maximum difficulty derives from cutting the peppers and especially the hot peppers (therefore almost nothing) It is a typical Calabrian recipe, a preserve rich in values ​​and traditions suitable for all palates Chillies, if you like them slightly spicy, you can use them less spicy (found) The recipe I make in the video is my idea to speed up consumption ... you can leave it before potting, leave the finished mixture in a glass container for a month turning it every day (it is precisely the traditional method), and then potting it. .. soon I will show you how (but it is very easy just the consumption will be after at least a month) I hope you like the video and the recipe, let me know yours in the comments Share and put a nice like Subscribe to the channel #PeperoncinoCalabrese #RicettaPeperoncinoClabrese #RicettaConserva Here's what you need Ingredients: 1kg of hot pepper 1kg of sweet red peppers 200gr of anchovies 200g of black olives Salt to taste olive oil about 200ml