Friggitelli, or friarelli peppers, are a variety of little long peppers with a green colour and a sweet taste 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.
- Peppers friggitelli, 600 g
- Garlic, 2 cloves
- Extra virgin olive oil, 3 spoons
- Water, a little bit
- Salt to taste
- Chilli pepper or anchovy fillets in oil, optional – but plently recommended!
Thoroughly wash the friggitelli under running water leaving them whole and with the petiole intact, dry them very well with kitchen paper.
In a fairly large pan, heat the extra virgin olive oil, brown garlic for 3-4 minutes over moderate heat, then add Friggitelli.
Tip: if you like strong flavors, you can add fresh chili pepper or melt anchovy fillets in oil! And again, if you have a couple of cherry tomatoes, better if ripe, throw them in.
Stir Friggitelli briefly over a medium heat, turning them often, then lower the heat, add half a bit of water, cover with a lid and cook them for about 10 minutes until they wither.
As soon as Friggitelli are withered, remove the garlic from the pan, add a pinch of salt. Ready.