mixture through a sieve, pressing on the skins to get as much pulp as possible and cook for a further 30 minutes, skimming the white froth as it forms. When the jam is dense enough, preserve it in a small, sterilized glass jar for at least one month in the fridge before using. Unopened, it will keep for up to six months but once opened is best consumed within a week - check there is no mould when opening. What about chilli with pasta? The famous pasta dish called “Puttanesca” (Slutty) celebrates chilli and other tasty ingredients. They say this delicious pasta was served at the ‘Case di appuntamento’ – Appointment Houses, or brothels- as another sensual attraction for the male patrons. For each serve you will need 100g of chopped peeled tomatoes, a pinch of chopped fresh chilli or more to your liking, 25g of sliced black olives, 1 teaspoon of capers, 2 anchovy fillets, one clove of chopped garlic, ½ tablespoon of chopped parsley, olive oil and salt and pepper to taste. Heat a generous splash of olive oil in a pan and dissolve the anchovy fillets before adding the rest of the ingredients except for the tomatoes and cook for a couple of minutes. Add the tomatoes and continue to simmer for 10 to 15 minutes until you have a smooth sauce. Toss through the cooked pasta (preferably spaghetti) over heat, add a sprinkle of extra fresh chopped parsley and serve. Really seductive… f you like it hot, add chilli to pasta sauces; put fresh chopped chilli through vegetables or how about a splash of chilli oil over a mouth-watering justbaked pizza… There are a hundred ways to enjoy its spicy taste! Chillies are rich in Vitamin C and B and believed to be a good analgesic. Chillies also have their place in folklore: the city of Naples be- lieves the chilli will protect against the evil eye, called ‘malocchio’, envy and hatred. In every way, a chilli a day may keep bad things away!
Buen Appetito e alla prossima... ciao, ciao, Francesca.