Jimmy Nardello Chile Peppers
Inventory, lb : 0
Jimmy Nardello peppers are long, thin, and a bright red color when mature. The peppers start out green and quickly change to a glossy red. They can grow up to 10 inches in length, though they average between 6 and 9 inches, and are curved and are sometimes oddly twisted or bent. Jimmy Nardello peppers have a thin skin and the cavity isn’t overloaded with seeds. Known for their sweet and fruity flavor, Jimmy Nardello peppers have a crisp texture that remains even after cooking. When dried, the flavor becomes rich and somewhat smoky.
Jimmy Nardello chiles are available in the summer months.
The Jimmy Nardello pepper, botanically a variety of Capsicum annuum, is a sweet pepper often referred to as an “Italian frying pepper.” The seeds of this heirloom pepper were donated in 1983 to Seed Savers Exchange for preservation by the son of Giuseppe and Angela Nardello, Jimmy, the pepper’s namesake. The pepper is also sometimes called Jimmy Nardello's Sweet Italian Frying Pepper, making reference to the pepper’s country of origin.
Italian sweet peppers are called “sweet” because they do not contain capsaicin, the compound responsible for the heat in hot peppers. The sweet Jimmy Nardello peppers are rich in carotenoids, the phytonutrients responsible for the vibrant red color of the Jimmy Nardello peppers. Carotenoids have both antioxidant and anti-inflammatory properties. The peppers are also rich in vitamin C and potassium, as well as a small amount of vitamin A.
Jimmy Nardello peppers are known best as frying peppers though they are just as flavorful when raw. Rinse peppers under cool water and dry before preparing. Cut the Italian peppers into one inch pieces and fry in olive oil with garlic, salt, and pepper. Put the fried peppers on a thick piece of Italian bread, top with mozzarella cheese and basil and broil. Top steak sandwiches with the fried peppers or mix with onions and use for sausage and peppers. Jimmy Nardello peppers can be roasted whole and peeled. Raw applications are also recommended. Store Jimmy Nardello peppers in the refrigerator for up to a week.
The Jimmy Nardello pepper is included among 1,100 other products on ‘The Ark of Taste,’ a list compiled by the Slow Food organization to bring awareness to foods that may be facing extinction. The mission of the ‘Ark’ is to identify and champion distinct products that without attention, cultivation and preservation, could end up extinct. The pepper earns its spot because it is widely considered one of the “very best” frying peppers.
Jimmy Nardello peppers are Italian frying peppers, originally grown in the southern coastal Italian town of Ruoti in the Basilicata region. The peppers adapted to the region after being brought to Europe from their native Central and South America in the 17th century. Nardello peppers were introduced to the United States when Guiseppe and Angela Nardello emigrated to America in 1887, bringing the seeds of their favorite frying peppers along with them. The Nardellos and their eleven children settled in Naugatuck, Connecticut, their son Jimmy the fourth oldest of their children. It was Jimmy who inherited the family love of peppers, and he was the one who continued to grow and cultivate the peppers which would eventually bear his name. He donated seeds before his death and those seeds are available from various seed distributors. The pepper itself grows well in most climates and is a prolific producer. Jimmy Nardello peppers can typically be found at local farmer’s markets and in home gardens.
Recipes that include Jimmy Nardello Chile Peppers. One is easiest, three is harder.
|The Roaming Gastrognome||Grilled Jimmy Nardello Italian Peppers|
|Full Belly Farm||Jimmy Nardello Roasted Pepper Salad|
|Lucky Mikes The Good Life||Marscapone Stuffed Jimmy Nardello Sweet Italian Frying Peppers|
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