Sweet red pepper powder
Sweet red pepper powder is made from dried, ground sweet peppers. Choose an unsmoked powder for pampanella, where it combines with hot chili, garlic, vinegar and oil to coat the pork.
- Form
- Ground dried sweet pepper.
- Choose
- Sweet and unsmoked, without a seasoning blend.
- Italian use
- The coating for pampanella.
Mix the powders into the coating
Measure the sweet powder alongside the hot chili and prepare the garlic. Combine them with the marinade’s vinegar and oil as directed, then cover the ribs evenly. Reserve the finishing vinegar for its later addition.
The sweet powder in a red coating
In pampanella, sweet red pepper powder and hot chili are separate ingredients. The sweet powder supplies the pepper base while the chili adds heat. Keeping both portions measured makes the coating straightforward to mix before it goes over the ribs.
Keep smoked and sweet forms separate
Sweet paprika, hot paprika and smoked paprika have different flavor profiles. For this pampanella, use the unsmoked sweet form. Mix the coating first rather than scattering extra powder over the finished dish.
Cook with it
Read the pepper label
Look for sweet red pepper powder, paprika dolce or peperone dolce in polvere. Confirm that the product is unsmoked and check its ingredients. A blend with salt or other spices changes the recipe, even when its color looks similar.
Protect the powder between uses
Keep the container closed and follow the pack’s storage directions. Use a dry spoon and measure away from steam. Put the remaining pack aside before handling the raw pork so the container stays clean.
