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| Pepper Lombardi |
Bought half a dozen of
this pepper seedlings in Italy, pepper is for me one of the most difficult seed to germinate. They produce pale green thin peppers, thinner than the small finger. They have very thin skin and best
suited to eat whole.
I tried pickling in
vinegar, salted and eaten raw, but the best is actually baked, and fast to
serve too.
Shake the pepper,
whole, with some olive oil, bake at 180˚C for 10 minute when they go soft,
sprinkle a little salt and serve.
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| baked pepper Lombardi and cherry tomato |
The whole pepper is
soft to eat and have a mild sweetness, once in a while one of the pepper will
have a hint of spiciness.
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