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Cubanelle Italian Green Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 06/16/18
The Italian Green Cubanelle chile pepper looks like an elongated bell pepper; they are thin-walled and tapered at the end. They taste somewhat similar to a bell pepper as well. Their flavor is sweet and mild though they are ranked between 0 and 1,000 Scoville units and can offer a slight amount of heat. The chiles are picked when immature to capture their green or sometimes yellowish-green hue.
Cubanelle chile peppers are available during the summer and early fall months.
Italian Green Cubanelle chile peppers are a member of Capsicum annuum and known better as “Italian Frying peppers” or “cooking peppers”. They are used frequently in Italian and Puerto Rican cooking, and are most often fried or sautéed in oil.
Green Cubanelle chiles are most often eaten sautéed or fried in oil. In Italy, they are added to casseroles and pizzas. Roast the Italian Green Cubanelle chile whole, without seeding or coring. After lightly roasting, they can be added to sandwiches or salads. Stuff roasted chiles with meats and cheeses for a main dish. In Spanish cooking, the peppers are used in yellow mole sauce. Green Cubanelle chiles can be used as a substitute for Anaheim or banana chiles.
In the Marche region of Italy, whole chiles are pickled over pressed grapes (grape pomace), and are eaten with a baguette. Sicilians enjoy peppers baked with pine nut and bread crumb stuffing. In the Naples area, the sweet green chiles are called "Friarelli” and are cooked with tomatoes, garlic and onion.
The origin of the Italian Cubanelle chile is a bit muddled. Some say it originated in Cuba, hence its name, yet others say it is native to Italy. The moniker ‘Italian Cubanelle chile’ captures both the Cuban and Italian origins, and the name is decidedly derived from “Cuba”. Capsicum annuum ‘cubanelle’ goes by many names, like Cubanella, in Italy it’s called ‘Friarelli’ and in Spanish, Ají Cubanela.
Recipes that include Cubanelle Italian Green Chile Peppers. One is easiest, three is harder.
|Repurposed Life||Sausage Stuffed Peppers|
|Marisa's Kitchen Talk||Fried Cubanelle Peppers|
|Kitchen Daily||Stuffed Italian style Cubanelle Peppers|
|Epicurious||Green Melon, Cubanelle Peppers and Ricotta Salata|
|Taste of Home||Chicken-Stuffed Cubanelle Peppers|
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