Description

FOOD PAIRINGS

The Carolina Reaper’s mouthfeel is extremely spicy and fruity with notes of chocolate and cinnamon. It unleashes in the mouth a gradual but long-lasting feeling of warmth, which then descends to the nose and throat areas. It has to be dosed moderately when used for cooking purposes, and when it’s wisely paired with the right ingredients, it can enhance the taste of grilled meats, game stews, pizza and spaghetti. It’s ideal for the realization of exotic and BBQ sauces.

DESCRIPTION

The Carolina Reaper , also known as Carolina Reaper Smokin’Ed, can reach a spiciness level of up to 2.200.000 SHU (Scoville Heat Units). It’s considered to be the hottest chilli pepper in the world since it’s entrance in the Guinness World Record in 2013.

The Carolina Reaper is a deep red coloured chilli pepper shaped like a sphere. The lowest part ends with a tiny tail which reminds that of a scorpion.

Particular low temperature techniques of humidity extraction have been employed for the production of this powder, making it possible to keep unaltered the original scent of the chilli pepper.

                     Our recipe

Pappardelle With Wild Boar Ragu and Carolina Reaper

Ingredients (4 servings):

• 11 oz pappardelle

• 1lb  wild boar meat chopped

• 1 onion finely chopped

• 1 carrot finely chopped

• 1 celery stalk finelly chopped

• 4 Tbsp. extra virgin olive oil

• 2 bay tree leaves chopped

• 14 oz tomato sauce

• 1 garlic wedge

• 1 rosemary sprig finelly chopped

• 1 glass of red wine

• 1 pin of Carolina Reaper

• salt

Clean and chop carrot, onion and the celery stalk. In a pot 

pour the 4 Tbsp. of olive oil and add the chopped onion, carrot and

celery, then the whole wedge of garlic (in this way it will be easier to

remove). Leave to stew for 10 minutes, then add the minced meat

of wild boar, the rosemary and bay tree leaves.Brown for 10 minutes on a higher flame, mixing occasionally. Simmer with red weine ultil reduced, then add the tomato sauce.

Add the salt and cook on low heat for about 3 hours, then remove the lid and cook the sauce for 30 minutes. 

At the end add the Carolina Reaper chili pepper, it will be enough the tip of a teaspoon (the amount of chili depends on from personal taste and tolerance).

Cook the pappardelle in abundant salted water, then pour into a large pot with the ragu and mix together.