It’s heating up in Nonna’s kitchen! Get ready for the Italian thunder in Nonna’s version of La Bomba Italian Hot Spread. Great for sandwiches and garnishing. This spread has some serious heat. Optional canning method by Nonna to preserve the spread.

WARNING: THIS VIDEO IS HOT!

Link to Nonna’s Pizzelle
   • DELICIOUS Pizzelle alla Pizzaiola | O...  


✿ INGREDIENTS ✿

Mushrooms 2 packages (127grams per package)
Shepherds Red Peppers 10 medium
Green Finger Peppers 20  
Red Chilli Peppers 20  
Eggplant  1 medium
Dry Oregano 1 teaspoon
Fennel Seeds 2 teaspoon, crushed 
Salt 2 tsp divided in half 
Olive Oil 3 Ounces  
Organic Apple Cider Vinegar (or regular white) 4 ounces
Garlic Cloves  3
Cooking Onion 1 large
Olive Oil 2 tablespoons set aside

✿ DIRECTIONS ✿
● Wash all vegetables 
● Peel eggplant and chop all vegetables separately.  
● After chopping all vegetables, place in a food processor until finely chopped and place only peppers in a colander to drain excess water. 
● In a large skillet/frying pan add the 2 table spoons of oil on high heat and add chopped garlic and onion to hot oil and stir until well blended.
● Add eggplant and 1 teaspoon of salt.
● Stir in mushrooms and keep mixing for a couple min on high heat.
● Add oregano, crushed fennel seeds and 1 teaspoon of salt.
● Now add peppers and cook on stove for 2030 min.
** Do not leave unattended and stir frequently **
● Remove from stove and add oil and vinegar. Mix very well. 
● Put the spread into sterilized Masson jars, place in a water bath for three to five min.

Mangia!!


✿ MUSIC ✿
“Ratatouille's Kitchen”, Carmen María

“Mama”, Emmit Fenn



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