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Aug 28, 2006 08:10 PM

Chez Panisse recipe question

I'm hoping to make a "Pimiento Soup" recipe from the Chez Panisse Cooking book written by Paul Bertolli, and I'm looking for help with a thorny issue: what kind of pimientos is he talking about? Bertolli describes "pimientos" as red, heart shaped, not common in markets, and sweet with a hint of bite. someone have a clue?

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  1. Pimientos are a variety of sweet red bell pepper that are frequently found peeled and packed in a brine. I associate them with Spanish food, though they may be used in other cuisines. Does the recipe refer to canned or fresh? By the way, most pimientos are used to produce paprika. Can you post the recipe?

    1. I have seen real pimientos at the Berkeley Farmer's markets. Riverdog farms and Tip Top—both had very nice looking ones.

      1. They are also available at Ferry Plaza.

        1 Reply
        1. re: wally

          Fresh pimento peppers are bright red to red-orange, small, shaped more like little pumpkins than regular peppers are. They have prominent ridges/sections all around and are mild and bright in flavor.

          Does the recipe call for fresh pimentos? I'd bet it does if it's a Chez Panisse recipe.

        2. Have you tried calling the restaurant to ask who they might suggest as a vendor, especially if you are in the area.

          1. In gardening, pimiento (spelled as pimento) refers to any of a number of sweet, thick-walled pepper varieties called either pimentos or cheese peppers (which I grow). Big with the Amish/Menonites, the cheese peppers. This sounds like an Amish dish.

            1 Reply
            1. re: bandmaster

              Both spellings are correct.

              In Spanish, "pimiento dulce" is "sweet pepper."

              In French, "piment doux" is "sweet pepper."

              A pepper by any other name...would taste as sweet?