BELL PEPPER MARMALADE
recipe for Titzianas Bell Pepper Marmalade comes
Tuscany which organises personalised wine
and gastronomic tours and vacations in Tuscany.
Tuscany is run by a group of girls, English
and Italian, all enjoying life to the full in Tuscany,
with its simple pleasures, excellent food and friendly
locals. The aim of the business is also simple, to
show others what a truly beautiful part of the world
Tuscany really is, seen from the inside.
in Tuscany without their help and knowledge and you
will probably miss 90% of what Tuscany and the Tuscan
people really have to offer. Remember they live there!
When you live somewhere you benefit from a knowledge
and intimacy denied to normal visitors. Through Taste
Tuscany you will experience the real Tuscany.
all of you who have been to Fornacella and tasted
Titzianas fantastic Bell Pepper Marmalade with
the Tuscan Pecorino Cheese.
for Titziana’s Bell Pepper Marmalade
1.5 kg Bell Peppers
Dash of Chilli
to make Titziana’s Bell Pepper Marmalade
peppers are best if theyre quite mature. They
need to be de-skinned and cleaned. To do this put
them in a high oven (230°C / 450F°) for
put them in a plastic container or freezer bag.
Seal and wait 10 more minutes. Then it will be easy
to peel off skins and remove seeds.
you have a passatutto use this to crush the peppers.
If not mash with a fork or lightly in a blender.
the mashed peppers in a saucepan with the vinegar
and sugar and cook on a low heat for 15 minutes.
Add the chili pepper at this stage too.
cooked add the teaspoon of other marmalade and mix
warm mix can now be put into jars and sealed.
ensure preservation boil the filled/sealed jars
for ten minutes in a pan and then leave to cool.
marmalade is wonderful with Pecorino cheese!
4 - 6
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