Salta le chiacchiere e vai alla ricetta: Salsa Harissa
F. è il mio pusher di verdure biologiche e biodinamiche. F. ogni settimana, mi consegna una cassettina piena di bontà. F. è simpatico, preparato e disponibile. F. sopporta tutte le mie domande sceme. F. consiglia, racconta e spiega. F. parla delle sue piantine con l'amore di chi vi dedica tanta fatica e ne trae molta soddisfazione. Mi spiega che ci sono poche insalate perchè in questo periodo ci sono le lepri che fanno razzia. Che la settimana prossima forse vedremo le prime eggplants. F. has a shop close to home where you can find all those little things like exotic agar-agar, nori, barley miso and oddities like to find which, otherwise, you need to go in the provincial capitals, usually away from my path. The store of F. some time ago, was unusually ... red.
I ask if they have not planted a bit 'too many hot peppers: only shop there are three boxes. F. darkens. The seeds have sent wrong and has noticed when the plants have sprouted. We laugh together. Nobody is perfect. Never mind, I have the right recipe to get rid of a lot 'of those bomblets hot.
harissa sauce
Adapted from here.
250 grams red chili pepper 4 cloves garlic
3 tablespoons parsley 1 tablespoon dried coriander powder
1 tablespoon dried mint leaves
1 tablespoon caraway seeds
extra virgin olive oil 1 tablespoon salt
The harissa (in Arabic means "pounded") is a sauce made of chili that gives spicy taste and the reddish color to many North African cuisine, especially in Tunisia. It can be purchased ready for use, but is traditionally prepared at home in a way not too difficult. Remove the stalks and seeds and chillies leave them a bit 'of water per hour. After this time, drain and crush them with the ingredients or to make faster, pour all ingredients in a blender after peeled garlic, agiungendo a little oil. Obtained very thick and then store in refrigerator in a glass jar.
Each time you draw a little 'sauce, always pour a little' oil on the surface, so that conservation dell'harissa be more secure.
The harissa is great on steamed zucchini, for example, or to give a taste a bit 'exotic to the soup. The original recipe calls for coriander leaves instead of parsley, but frankly ... it tastes fresh coriander (And especially smells) awful (
The seeds of the chilies but usually I throw them being the most spicy could probably dry and chop in order to obtain a powder ... Atomic!
Finally, if you look F . can be found at Arci "Il Gelso" (address opposite) daily from 17.00 to 20.00 and Saturday 9.00 to 12.00
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