Fernando Werner

pinch of cumin, marjoram, parsley and fresh coriander, minced Grind all the ingredients to a paste in a mortar with pestle, drizzle in the oil and mix until creamy. Refrigerate overnight and serve at room temperature.

For the most part, peperoncini are used moderately for gentle heat and spice in Italian cooking. The most common way of cooking with them is to add a small piece (say 2.5cm) of fresh or dried peperoncino (generally whole but sometimes chopped or crumbled), along with the garlic to the olive oil, then fry both gently to coax out flavour and heat – l