New La Bomba recipe

I recently purchased a new cookbook by Ontario chef Jeff Crumps entitled "Earth to Table" and in there was a recipe for his version of La Bomba, otherwise known as "the Italian Viagra". I have not tried it yet to see how it compares to the Allessia brand but right off the bat I can say the ingredients are different so it will not be the exact same. For instance, the bottled version calls for hot peppers whereas this one has cayenne and paprika. I'm sure if you wanted more heat you could add a cherry bomb to give it more kick.

But nevertheless you can still use it as a sandwich spread, pasta sauce or pizza topping if you want a spicy antipasto spread. By the way the recipe picture looked fabulous. Enjoy!


La Bomba: A Spicy Condimento

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

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. Can be stored for up to 1 week.