San Lorenzo Chilli Peppers with Anchovies and Capers are the perfect pairing for mature, hard cheeses like Pecorino, Cheddar or Beaufort.
They also go very well with roast meat, chicken, or in salads.
But you can also eat them by themselves, to whet your appetite!
Remember that roast from a while ago? If there’s some left over, here’s what you can do with it!
Blend it with 1 or 2 eggs, depending on how much is left over, some grated Parmigiano Reggiano salt and pepper. Use your hands to form walnut-sized meatballs.
Heat some San Lorenzo Peeled Tomatoes in a pan, press with a fork and when hot, add the meatballs. Cover.
After about ten minutes, take the lid off and shake the pan so as to turn the meatballs without touching them with any utensils. Cover again and leave to cook for another 20 minutes. Add some fresh basil leaves, cook for a few more minutes and serve, either as pasta sauce or by themselves, with a little couscous or boiled rice.
