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Author Topic: Jimmy Nardello Peppers  (Read 794 times)

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Offline jsaras

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Jimmy Nardello Peppers
« on: February 01, 2018, 10:49:53 AM »
I have some seeds for Jimmy Nardello peppers, aka Italian frying peppers, which I had for the first time at Pizzeria Mozza a couple of months ago.  My mind was blown, and it made me completely forget about Calabrian chilis .   I don't have a green thumb.  Does anyone have any tips on how to get these seeds to grow?
Things have never been more like today than they are right now.

Offline norcoscia

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Re: Jimmy Nardello Peppers
« Reply #1 on: February 01, 2018, 11:07:49 AM »
We grew about 12 or so plants last year - in CA they should grow like weeds - we did some from starts and some from seeds. During the end of the season the last of them that did not fully ripen we picked green - they are good that way as well. What we can't eat we dehydrate.

I have a zone on my sprinkler just for the garden (with a drip system) - we just gave them water and the sunshine did the rest.

Corno Rosso (second photo) are also fantastic. This year we are going to try some pizza peppers from the territorial seed company....
Norm

Offline jsaras

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Re: Jimmy Nardello Peppers
« Reply #2 on: February 01, 2018, 03:51:50 PM »
We grew about 12 or so plants last year - in CA they should grow like weeds - we did some from starts and some from seeds. During the end of the season the last of them that did not fully ripen we picked green - they are good that way as well. What we can't eat we dehydrate.

I have a zone on my sprinkler just for the garden (with a drip system) - we just gave them water and the sunshine did the rest.

Corno Rosso (second photo) are also fantastic. This year we are going to try some pizza peppers from the territorial seed company....

That looks amazing!!!  Wish me luck.
Things have never been more like today than they are right now.

Offline norcoscia

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Re: Jimmy Nardello Peppers
« Reply #3 on: February 01, 2018, 04:11:27 PM »
Good luck!!!!

BTW, the good news is bugs don't seem to like them much - even aphids (which I think would eat me if I took a nap in the garden)....
Norm

Offline norcoscia

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Re: Jimmy Nardello Peppers
« Reply #4 on: February 01, 2018, 05:56:29 PM »
Correction - just looked at my pepper list - the second photo was Topepo Rosso (very yummy) - but the one I named -- Corno Rosso (which is shaped more like the Jimmy Nardello Peppers) were great too.
Norm

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Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #5 on: February 01, 2018, 05:57:30 PM »
I have some seeds for Jimmy Nardello peppers, aka Italian frying peppers, which I had for the first time at Pizzeria Mozza a couple of months ago.  My mind was blown, and it made me completely forget about Calabrian chilis .   I don't have a green thumb.  Does anyone have any tips on how to get these seeds to grow?

How were they used on the pizza at Mozza? Did they go on raw or was there some sort of pre-bake cook/cure/pickle?
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Offline jsaras

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Re: Jimmy Nardello Peppers
« Reply #6 on: February 01, 2018, 08:52:38 PM »
I don't think they were pickled, but they may have been fried beforehand.  They have had fried Jimmy Nardello peppers on the menu next door at Osteria Mozza as an appetizer
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Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #7 on: February 01, 2018, 09:01:32 PM »
Amazon to the rescue.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jsaras

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Re: Jimmy Nardello Peppers
« Reply #8 on: February 01, 2018, 09:17:06 PM »
I could only track down the seeds
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Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #9 on: February 01, 2018, 09:40:32 PM »
On your recommendation, I'm going to grow some too.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #10 on: February 11, 2018, 03:24:38 PM »
My seeds are planted  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jsaras

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Re: Jimmy Nardello Peppers
« Reply #11 on: February 11, 2018, 07:45:49 PM »
Me too!
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Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #12 on: February 11, 2018, 08:04:34 PM »
My dog is the only one would help me  :'(
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jsaras

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Re: Jimmy Nardello Peppers
« Reply #13 on: August 17, 2018, 10:09:29 AM »
Looks like I gotta go to Mozza pronto!
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Offline jeff v

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Re: Jimmy Nardello Peppers
« Reply #14 on: August 17, 2018, 10:18:27 AM »
How are yours doing?
Back to being a civilian pizza maker only.

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Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #15 on: August 17, 2018, 10:39:50 AM »
Mine didn't do worth a darn. They shot up quick, gave me a good number of peppers (which the rats love!) but then quickly died. The few the rats left for me were tasty though.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline norcoscia

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Re: Jimmy Nardello Peppers
« Reply #16 on: August 17, 2018, 10:43:45 AM »
That steak is well done for you Craig - sirloin?
Norm

Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #17 on: August 17, 2018, 10:46:46 AM »
That steak is well done for you Craig - sirloin?

It's certainly more done that I would normally cook it. When I serve steak with fried peppers (this was a strip, but I usually do it with skirt), I do cook it all the way to rare  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jkb

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Re: Jimmy Nardello Peppers
« Reply #18 on: August 17, 2018, 11:51:48 AM »
It's certainly more done that I would normally cook it. When I serve steak with fried peppers (this was a strip, but I usually do it with skirt), I do cook it all the way to rare  ;D

You should try it with rat.
John

Offline TXCraig1

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Re: Jimmy Nardello Peppers
« Reply #19 on: August 17, 2018, 06:31:32 PM »
You should try it with rat.

I've eaten rat. It's just meh for me.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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