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Produce => Recipes => Topic started by: WASSISNAME on September 27, 2005, 14:44:46

Title: Romano Peppers
Post by: WASSISNAME on September 27, 2005, 14:44:46
I have a receipe that calls for ROMANO PEPPERS, What are Romano Peppers ?? A search on the web will bring up receipies for them but not an explanation as to what they are or where they can be bought. Any help appreciated
Title: Re: Romano Peppers
Post by: aquilegia on September 27, 2005, 14:51:26
They are long, thinish sweet peppers. Not round like normal peppers, but more shaped like large chilis. What's the receipe? I would imagine you be able to use normal peppers.
Title: Re: Romano Peppers
Post by: Doris_Pinks on September 27, 2005, 15:08:10
www.agalinks.com/ Aga_recipes.htm (http://www.agalinks.com/%20Aga_recipes.htm)
This may help.  I would use regular sweet peppers in their place if you cannot get the roamano's too.
Title: Re: Romano Peppers
Post by: WASSISNAME on September 27, 2005, 15:15:32
Thanks for that quick respose both. Here is the receipe
Chicken with Chorizo and Butter Beans

Serves 6

1tbsp olive oil
12 chicken pieces (6 drumsticks & 6 thighs)
175g (6oz) Spanish chorizo sausage, cubed
1 onion, finely chopped
2 large garlic cloves, crushed
1 tsp mild chilli powder
3 red Romano peppers, halved, deseeded and very roughly chopped
400g (14oz) passata
2 tbsp tomato puree
300ml (1/2 pint) chicken stock
2 x 410g butter beans, drained
200g (7oz) new potatoes, halved
Small bunch fresh thyme
1 bay leaf
200g (7oz) baby-leaf spinach

Preheat oven to Reg 5, 190C. Heat oil in a large flameproof casserole and brown chicken all over. Remove from pan and set aside. Add chorizo to pan and fry for 2-3 mins until its oil starts to run.
Add the onion, garlic and chilli powder and fry over low heat for 5 mins or until soft.
Add peppers and cook 2-3 mins until soft. Stir in the passata, puree, stock, beans, potatoes, thyme sprigs and bay leaf. Cover and simmer for 10 mins.
Return the chicken to the pan and any juices. Bring back to simmer, cover and cook in oven for 30-35 mins. If the sauce looks too thin, return pan to hob and simmer to reduce and thicken.
Remove thyme and bay leaf and stir in the spinach until it wilts. Serve immediately.
Title: Re: Romano Peppers
Post by: Doris_Pinks on September 27, 2005, 15:20:18
Cor that sounds lovely!
Wouldn't hesitate to use regular sweet red peppers in that, let us know if it is as delicious as it sounds! ;D
Title: Re: Romano Peppers
Post by: WASSISNAME on September 27, 2005, 15:40:24
Will be doing it on Friday and will post result over the weekend, before we go off to Cornwall for four days in a caravan  ::) ::)
Title: Re: Romano Peppers
Post by: Doris_Pinks on September 27, 2005, 15:41:59
We are supposed to be going camping this weekend, I say supposed cos it is way too cold for me at the moment to be sleeping under canvas.....Doris_the Wuss_ Pinks ;D
Title: Re: Romano Peppers
Post by: WASSISNAME on September 27, 2005, 21:54:59
I don't think it's camping weather forecast for the weekend, but good luck if you go
Title: Re: Romano Peppers
Post by: Doris_Pinks on September 27, 2005, 21:58:26
said in small determined voice whilst stamping foot......" I aint going, so there"  ;D  ;D
Title: Re: Romano Peppers
Post by: WASSISNAME on September 30, 2005, 17:40:30
As Promised, cooked the meal today, My opinion It was not worth the effort, a lot of prep and a lot of washing up and only average taste, but that my opinion maybe it's because I am a fellah.
Title: Re: Romano Peppers
Post by: wardy on October 01, 2005, 12:21:24
Good info folks as I have just seed swopped on A4A and got some Romana seed  :)