Description

The Carolina Reaper or Carolina Reaper Smokin'Ed with its 1.569.300° / 2.200.000° SHU Scoville in 2013 was officially proclaimed the hottest chili in the world entering of law in the Guinness World Record.

The Carolina Reaper pepper is a deep red, a rounded shape at its lower end continues a tail that resembles a scorpion, it takes i90 days to reach full maturity.

The palate is extremely spicy fruity flavor with hints of chocolate and cinnamon. In the mouth gradually releases a feeling of longlasting heat that descends to affect the nose and throat. In the kitchen, if used in moderation and combined skillfully, it's a blessing for healthy eyes, hair and skin. It also has stimulant properties, antisptic, disinfectant and digestive.

                     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.