Little Treasures from La Brea Bakery
I had to once again drop my car off at the service department for minor problems. Sigh, car problems. Never ending aren't they? However, on my chilly and dark walk home I stopped by La Brea Bakery to peruse and look for some goodies that I may fancy. I don't frequent the Bakery too much but I should really rethink that considering I can get a unique treat for myself everytime I go.
This time a jar of peppers caught my eye: Matiz Vasco Piparras. "Piparras are a traditional Basque pepper with a mild sweet flavor and a fine texture." I have a small fascination with the Basques and love peppers, so there was nothing to hold me back. I also got a 4 inch cacciatorini. They even sliced it for me into thin rounds while I waited browsing and noshing on a complimentary piece of their heavenly chocolate cupcake. Friendly customer service, definitely something to appreciate.
So I brought these jewels home for a little tasting. I drizzled a bit of good olive oil over the peppers and sprinkled a teenie pinch of kosher salt. I guess some fancy salt would have been better but I still haven't delved into them fancy stuffs. Yet. The peppers tasted like pepperoncini but sweeter and mellower, with a softer texture. It was delicious especially with the accompanying salami and chunks of the Bakery's Pain Rustic dipped in the olive oil mixed with some of the brine.
Here is a bit I found on cacciatorini...
A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat. It is seasoned with black pepper, garlic, spices, dry white wine, and packed into a small natural casing measuring approximately 4 to 8 inches in length (10 to 18 cm) and 1 inch (3 to 4 cm) in diameter. It is then dry aged for one month or longer. When served, it is sliced thin for use in sandwiches, as an appetizer with cheese, or as a topping for foods.
Dry sausages such as Italian cacciatorini are commonly thought of as hunter style salami, since it is made as a small rustic salami to be carried in hunter's pockets and eaten as a lunch meal. This product may also be referred to as cacciatore, cacciatoro, or salame milanese. [Hormel.com]
La Brea Bakery
624 South La Brea Avenue
Los Angeles, CA 90036