{"id":16560,"date":"2021-12-07T18:28:08","date_gmt":"2021-12-07T17:28:08","guid":{"rendered":"https:\/\/woocommerce-587295-4567585.cloudwaysapps.com\/?p=16560"},"modified":"2022-01-27T10:31:04","modified_gmt":"2022-01-27T09:31:04","slug":"cose-la-papaccella-napoletana","status":"publish","type":"post","link":"https:\/\/www.saporinostri.it\/en\/cose-la-papaccella-napoletana\/","title":{"rendered":"What is the Neapolitan Papaccella?"},"content":{"rendered":"<p>Papaccelle, also called &quot;paprecchie&quot; or &quot;pupaccelle,&quot; are small, globular peppers grown throughout Campania. Round, intensely red or green in color, flattened at the ends and extremely ribbed, they have a firm, crunchy flesh and a distinctive, aromatic flavor. Some ecotypes are more or less spicy, and are mostly used to preserve them in vinegar. However, each region has its own culinary variations for preparing papaccelle: seasoned with tomato sauce or stuffed and served as a side dish, used fresh or preserved, they are a distinctive ingredient in numerous traditional recipes.<\/p>\n<h2>How to use Papaccella in cooking<\/h2>\n<p>Neapolitan papaccella is a versatile ingredient, the star of numerous traditional Campania dishes. It&#039;s mainly used in these preparations:<\/p>\n<ul>\n<li><strong>Pickle<\/strong>: cut in half and placed in jars with white wine vinegar, garlic and salt \u2014 the most classic and typical preparation of Neapolitan Christmas.<\/li>\n<li><strong>Stuffed and baked<\/strong>: emptied and stuffed with olives, capers, anchovies, stale bread, parsley and garlic, then baked in the oven until golden.<\/li>\n<li><strong>With tomato sauce<\/strong>: pan-braised with fresh tomatoes, oil, and basil\u2014a rustic and fragrant side dish.<\/li>\n<li><strong>Raw in salad<\/strong>: cut into strips and seasoned with extra virgin olive oil, salt, and oregano for a fresh and colorful appetizer.<\/li>\n<\/ul>\n<h2>Red or green papaccella: what&#039;s the difference?<\/h2>\n<p>Papaccella comes in two main color variations: <strong>red<\/strong> is <strong>green<\/strong>. The red variety tends to be sweeter and riper, with a full-bodied, slightly fruitier flavor. The green variety, picked before fully ripe, is crispier, grassier, and often spicier. Both are used for pickling, although the green variety is more common in traditional Neapolitan Christmas jars.<\/p>\n<h2>The Neapolitan Christmas tradition<\/h2>\n<p>In Naples, pickled papaccelle are an essential accompaniment to the Christmas Eve dinner. They are served with <em>reinforcement salad<\/em> \u2014a typical dish made with boiled cauliflower, olives, anchovies, capers, and, of course, sweet and sour papaccelle. It&#039;s one of those dishes that tastes of home and family, passed down from generation to generation.<\/p>\n<h2>How to preserve papaccelle<\/h2>\n<p>To preserve pickled papayas properly, it&#039;s important to sterilize the jars and use quality white wine vinegar. Once opened, they&#039;ll keep in the refrigerator for about two weeks. If prepared at home, unopened papayas will last up to 12 months in a cool, dark place, away from direct light.<\/p>","protected":false},"excerpt":{"rendered":"<p>Le papaccelle, chiamate anche &#8220;paprecchie&#8221; o &#8220;pupaccelle&#8221; sono piccoli peperoni di forma globosa coltivati in tutta la Campania. Tondi, di un intenso colore rosso o verde, schiacciati ai poli ed estremamente costoluti, con una polpa dalla consistenza piena e croccante e un sapore molto aromatico e caratteristico. Alcuni ecotipi sono pi\u00f9 o meno piccanti, e [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":16562,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[479],"tags":[],"class_list":["post-16560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosita"],"jetpack_featured_media_url":"https:\/\/www.saporinostri.it\/app\/uploads\/2021\/12\/papaccella.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts\/16560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/comments?post=16560"}],"version-history":[{"count":0,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts\/16560\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/media\/16562"}],"wp:attachment":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/media?parent=16560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/categories?post=16560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/tags?post=16560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}