Peperoni e Noci

Peperoni e Noci is a traditional Italian antipasto or contorno that pairs roasted bell peppers with walnuts, typically dressed with olive oil, garlic, and sometimes anchovies or capers. The dish originates from the southern regions of Italy, particularly Calabria and Campania, where sweet peppers are abundant and walnuts are a common pantry staple. The combination of smoky, tender peppers with the crunch and earthy bitterness of walnuts creates a balanced, rustic dish often served at room temperature.

A great version of Peperoni e Noci relies on the quality of its core ingredients. The peppers should be charred over an open flame or roasted until the skin blisters, then peeled to reveal a silky, sweet flesh. The walnuts must be fresh and lightly toasted to deepen their flavor without turning bitter. The dressing is minimal—good extra-virgin olive oil, a clove of crushed garlic, salt, and a splash of red wine vinegar or lemon juice. Some variations incorporate a pinch of chili flakes or a few anchovy fillets melted into the oil for umami depth.

At Il Mulino in Italy, the dish is prepared in the classic style, emphasizing the purity of the peppers and the crunch of the walnuts. Chef Pratt notes that the key is to let the ingredients rest together for at least an hour before serving, allowing the flavors to meld. Regional variations exist: in Liguria, cooks might add pine nuts or raisins, while in Puglia, the dish is sometimes finished with a sprinkle of breadcrumbs. Peperoni e Noci remains a beloved example of Italian cucina povera, transforming simple, seasonal produce into a memorable dish.