Parmigiano Reggiano and Pepper Salad

The crunch of the peppers combined with the unique flavor of the Parmigiano make for a tasty, original salad.
15 min
0 Persone
15 min
INGREDIENTI: per 0 persone
  • 4 oz Parmigiano Reggiano cheese , sliced
  • 2 red peppers
  • 4 tablespoons Extra Virgin Olive Oil
  • salt
  • 5 basil leaves

Wash peppers well. Dry and remove the stem, then cut in half.

Remove the seeds and white part inside. Slice into thin strips.

Place the peppers into a salad bowl and add the Parmigiano shavings, olive oil, a pinch of salt and the chopped basil. Toss well and serve.

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Food History

When Christopher Columbus arrived in America, he discovered that the Aztecs were already growing a wide variety of peppers that they ate fresh or dried for long trips. Imported to Europe, peppers found an ideal habitat to grow in, however it took a couple of centuries before they were considered widespread. In written texts from the 13th century, there are already recipes for pepper-based sauces. Peppers were probably considered more of a poor man’s food than that of the nobles. Also in the 13th century, Vincenzo Corrado, a Neapolitan chef, described them in one of his books as a “rustic and unrefined” vegetable. It wasn’t until the 19th century that peppers were eaten by all classes and even served preserved in vinegar at the table of Napoleon Bonaparte.

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