Local pride par excellence, Espelette pepper is a must in the South-West of France.
If his fame precedes him, he often impresses in the kitchen.
Laurent Mariotte, in the program "La Table des bons vivant", went to meet for the producer Vincent Darritchon to obtain the advice of a professional.
If originally the Espelette pepper was invented to replace pepper (a real luxury at the time), we must admit that its slightly spicy taste cools more than one.
Seasoning is good, but knowing how to accommodate the little red horn with everyday cooking is better.
For this, Laurent Mariotte asked Vincent Darritchon, producer of La Maison du piment au Pays-Basque, for advice on the program
La table des bons vivant
s.
Choosing the right pepper
"A good Espelette pepper is rather hot like a good wine", explains Vincent Darritchon.
"It helps draw out the flavors of the dish so that they stay in the mouth for a long time."
What reassure the less reckless of us.
"Espelette pepper, unlike other peppers, is not there to attack the palate, we do not find this side 'needle strokes' when tasted."
This is due to the ripening, taken to its climax, which allows to obtain a very ripe pepper, very sweet and much sweeter than a younger pepper.
For this, we rely on the color, we choose a very red pepper, even burgundy.
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Starter, main course, dessert: chili in all its forms
"Vincent Darritchon makes coarse salt with Espelette pepper to simply season dishes", explains Laurent Mariotte.
"You will also find Espelette pepper with herbs or even in jelly."
Simple solutions to flavor a vinaigrette, for example, or to taste foie gras.
"I made fries this week with a prime rib. To spice up my potatoes, I put coarse salt with Espelette pepper", explains Laurent Mariotte.
"But be careful, when you buy these coarse salt mixtures, it remains very salty. Just because there is only chili that there is no more salt. Be careful not to dose too much. "
The trick is noted.
It can also be cooked fresh by integrating it, for example, with olive oil which is browned in a pan, in which an omelet is made.
It can also accompany a suckling lamb.
Finally, for chocolate lovers, it goes perfectly with a good chocolate mousse.
To give character to your dessert, and they say a little spice in your relationship during a candle light dinner.
To test.
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