Friggitelli peppers, are a variety of little long sweet peppers with a green colour typical of central-southern Italy. In Naples they are also called ‘puparuoli friarelli’. In other parts of Italy, they are simply called frying sweet peppers.
Friggitelli, the name already speaks for them, they have the Italian word ‘friggere’ which means ‘to fry’, in fact these sweet peppers are usually fried in a pan and become a quick and easy side dish, eaten on their own or paired with fish or meat dishes, even pasta. Traditionally Friggitelli are cooked with the petiole so that they can be eaten with the hands keeping their shape and taste.
- Friggitelli Peppers, 500 g
- Garlic, 2 cloves
- Fresh basil, few leaves
- EVOO – Extra Virgin Olive Oil, 3 spoons
- Water, a little bit
- Salt, to taste
In a fairly large pan, heat the EVOO, brown garlic for 2-3 minutes over moderate heat, then add Friggitelli.
Tip: You can add fresh chili pepper or melt anchovy fillets. And again, if you have a couple of cherry tomatoes, better if ripe, throw them in.
Briefly stir-fry Friggitelli over medium heat, stir often, then lower the heat, add a drop of water, cover with a lid and cook for about 10 mins until soft. As soon as they soften, add a pinch of salt and serve.