One of the best part of travelling is sampling various food and spices.
En-route from visiting San Giovanni Battista in Fusio prefecture by Mario Botta, we stopped by a lone antique store in the middle of the road. Among ceramic plates and fabrics and bottles of local wine, sat some unremarkable jars of light grey granules, with simple label. "Pepe Valle Maggia". When I opened the testing jar, the aroma overwhelmed me and I had to know, I had to taste, and tasted, I did. My hands dig deep into my bag, where is that wallet? But a voice drifted into my delirium, "we can make it at home, I'll teach you". and thus, that jar of Pepe Valle Maggia sat, lonely, still, on that dusty shelf among the local wine and antiques. (I totally regret that decision, but hey, if I can save a bucks or two? it's all good).
And I have to say, this is one of the most unique spice mix I have encounter.
Pepe Valle Maggia was created in the '80s by Virgilio Matasci by mixing Ticino's whiskey, wine, grappa and spices through brinning. Granted, we are far from the Mediterranean soul of Switzerland, and the actual recipe is a well kept secret, we can recreate this great spice to add to our ever growing pantry (though since we are not using Ticino's spices, we just have to call this Marinated Pepper)
Ingredients
- 1 cup Black Pepper, whole.
- 2 tbs mixed dried herbs.
- 1 clove of garlic
- 2 cups dry white wine
- 1 cup white grape grappa
- 3 tbs sea salt
How to
Add the dry and liquid mixture into the jar, stir slightly. Close the jar and let the marinate seeps into the pepper mixture in the refrigerator for 1 to 3 days.
Using cheese cloth, drain and squeeze the liquid from the pepper mixture, coarsely ground the mixture and baked in low temperature for about 15 minutes, let cool and place the pepper in another clean jar.
Great for any kind of dishes, or as dips with cheese fondue :D
Keep refrigerated for up to 1 month.