Hot red chili powder
Hot red chili powder is finely ground dried peperoncino. In pampanella it supplies the heat, while a separate measure of sweet red pepper powder gives the pork coating its pepper base.
- Form
- Ground dried hot red chili.
- Choose
- Pure chili powder, without a spice blend.
- Italian use
- The pepper coating for Molise’s pampanella.
Mix the coating before covering the ribs
Follow the pampanella method to combine the powders with the garlic, vinegar and oil, then coat the separated ribs evenly. Fine powder spreads through the mixture differently from large dried flakes or whole peppers.
Two powders with different roles
Pampanella combines sweet and hot red pepper powders with garlic, vinegar and oil. Keep the two weighed portions separate while setting out the ingredients. Sweet paprika alone will not provide the same heat, and a blended chili seasoning changes the mixture.
Keep the measured recipe balance
Use the weighed amount in this version and keep it distinct from the sweet powder. Heat intensity differs between products, so read the label before starting. The finishing vinegar belongs to the later cooking stage; keep that portion aside.
Cook with it
Read beyond the words chili powder
Choose a food ingredient made from ground hot red chilies. In some markets chili powder is a blend containing other spices or salt. Look for peperoncino piccante in polvere and check the ingredient list. Neither smoked paprika nor a taco-style seasoning is the same form.
Measure away from steam
Close the pack after use and follow its storage directions. Use a dry spoon, keep the powder away from the eyes and wash hands and utensils after handling it. Prepare the measured portion before the pan is hot.
