Friends, fun, the joy of being together, and with excellent Vismara cold cuts to nibble on, the aperitif becomes perfect.

Pappacelle cream, seasonal vegetables, crusco pepper and Vismara cooked ham

  • Alta
  • 90 minuti
  • 6 porzioni


For the mashed potatoes:

  • 300 g potatoes (boiled and mashed) 75 gr butter
  • 50 g milk
  • salt to taste


For the pappacelle cream:

  • 200 g cherry tomatoes 100 g red pepper 300 g pappacelle
  • 50 g toasted almonds
  • salt to taste
  • extra virgin olive oil to taste
  • vinegar to taste


To complete the dish:

  • 120 g Vismara cooked ham confetti
  • 100 g seasonal vegetables (previously cleaned and boiled)
  • 1 fried crusco pepper


For the mashed potatoes:

  • Heat the milk in a saucepan.
  • Separately, in a saucepan add the potatoes previously boiled, peeled and mashed.
  • Place the saucepan over low heat.
  • Add the butter and mix until completely melted.
  • Then add the hot milk slowly, stirring and taking care not to create lumps.
  • Finally, season with salt and transfer the mixture into a pastry bag.

For the pappacelle cream:

  • Clean the cherry tomatoes, cut them in half and place them on a baking tray – previously lined with parchment paper – and bake in the oven at 180 °.
  • Clean the red pepper and the papacelle, taking care to remove the internal seeds and divide them in half.
  • Then arrange them on a baking sheet previously lined with parchment paper and bake in the oven at 180 °.
  • When the vegetables are cooked, clean the peppers and pappacelle removing the peel and transfer everything to a blender.
  • Blend the peppers, pappacelle and cherry tomatoes.
  • Then sift and season with extra virgin olive oil, vinegar and salt.
  • Transfer the cream to a pastry bag.

Composition of the dish:

  • Arrange the mashed potatoes in a circle and alternate the confetti of cooked ham on the purée with seasonal vegetables.
  • Place the pappacelle cream in the center of the purée and decorate with slices of fried crusco pepper.

The Neapolitan papaccella is a pepper, with small berries, a little flattened and ribbed (which is why it is called curly), very fleshy and very tasty.

It is not a variety of pepper contrary to what one might think. It is a derivative of the cultivation of a particular Lucanian pepper, the Senise IGP pepper, which is then subjected to drying. The name crusco pepper is given by the unmistakable crunchiness that these peppers take on when they are then fried after the drying phase.


Chef Gennaro Esposito