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Stuffed Cherry Peppers

By williamssonoma · From Open Recipes · 9 ingredients
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Why it works: Cherry and prosciutto work together. They rank in the top 14% of all ingredient pairs, and 29 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cherry + prosciuttotop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together29 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Provolone cheese + prosciuttotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together32 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cherry + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,331 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Cherry + pinetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together80 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + pinetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together687 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the nuts

How well each one fits the dish's main ingredients (cherry, pepper, bread, provolone cheese, prosciutto, pine, capers):

  1. Beansbetter flavor fit
  2. Walnutbetter flavor fit
  3. Peasbetter flavor fit
  4. Nutsthe original

Fit is the average pairing score against cherry, pepper, bread, provolone cheese, prosciutto, pine, capers. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).