Parmigiano Reggiano and Pepper Salad
- 4 oz Parmigiano Reggiano cheese , sliced
- 2 red peppers
- 4 tablespoons Extra Virgin Olive Oil
- 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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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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