Today, we delve into the heart of Valtellina, a mountainous haven in northern Italy, to unlock the secrets of Pesteda, a traditional spice that packs a punch of history and flavor. This seasoning boasts the aroma of toasted black pepper and herbs mingling with the earthy notes of garlic and the subtle sweetness of red wine. It's delicious served on pizzocherri, pasta and grilled meats and vegetables.
1ouncedried yarrowor substitute with 1/2 ounce dried rosemary or 2 bay leaves, optional
Instructions
Toast the peppercorns:
Place them in a dry pan over medium heat, stirring occasionally, until fragrant and slightly puffed (about 5 minutes). Be careful not to burn them!
Grind the dry ingredients:
Using your chosen method, grind the peppercorns, juniper berries, thyme, and optional yarrow (or substitute) into a fine powder.
Combine and mortar:
Transfer the ground spices and salt to a mortar and pestle. Add the garlic and continue pounding until a coarse mix forms.
Incorporate the wine:
Gradually drizzle in the wine, mixing well until a thick paste forms.
Dry and store:
Spread the Pesteda paste on a baking sheet lined with parchment paper. Dry in a cool, dark place for several days, stirring occasionally, until completely dry. Once dry, store in an airtight container in a cool, dark place.
Notes
Adjust the pepper quantity to your desired spice level.
Experiment with different red wines to find one that complements your taste.
Gift your homemade Pesteda in beautiful jars – it’s a unique and delicious souvenir.