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Oh you are truly “The Bomb”

La Bomba: A Spicy Condimento

This is a delicious southern Italian condiment to spread on crusty bread (grilled, mmm) or roasted chicken/meats. Fantastic flavor profile.

 Makes 2 cups

  • 2 tbsp extra virgin olive oil
  • 2 cups finely diced eggplant
  • 1 1/2 cups finely diced fennel (about 1 bulb)
  • 3/4 cup finely diced roasted red peppers (about 3)
  • 3/4 cup finely diced white onion
  • 1/2 cup finely diced artichoke hearts (about 4)
  • 1/2 cup finely diced drained green olives
  • 1/2 cup finely diced cremini mushrooms (about 10)
  • 3 cloves garlic, minced
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 2 tbsp sherry vinegar
  • Salt and freshly cracked ground black pepper
  • 1/2 cup minced fresh flat-leaf (Italian) parsley

First order or business… you can do this of course with your Chef knife.. but the food processor here can be your friend. Just pulse until all ingredients are about the same size.

In a skillet, heat oil over medium high heat until hot but not smoking. Add eggplant, fennel, roasted peppers, onion, artichoke hearts, olives, mushrooms and garlic; saute until slightly softened, about 12 minutes. Add cayenne and paprika; saute until spices are aromatic and vegetables are softened, about 2 minutes. Stir in vinegar and salt and pepper to taste. Scrape mixture onto a large baking sheet and let cool. Sprinkle with parsley and toss to combine. Keep refrigerated and feel free to spoon some out into a saucepan or skillet to drizzle on whatever is pulling at your heart strings.

On a side note, I like mine a bit more “oily” and spreadable so I continue to drizzle extra oil in and balance with additional cayenne and paprika until I arrive at what I like.

 

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