Ingredients
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500 g Friggitelli peppers
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1 clove Garlic
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4 Anchoviesin oil
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Extra virgin olive oil
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Salt
Directions
Prepared with garlic, oil and anchovies, Pan-fried Friggitelli are a simple but very appetizing side dish. A quick and easy recipe that brings out the taste and aroma of these sweet peppers that are often the protagonists in Campanian cuisine.
It takes less than half an hour to prepare Pan-fried Friggitelli and enjoy a tantalizing side dish. This is a very simple recipe: sautéed in extra virgin olive oil with a clove of garlic and a few anchovies they tastefully accompany both main courses of meat and fish and a board of cold cuts and cheeses, making a hearty appetizer.
Also called friarielli peppers, not to be confused, however, with the broccoletti friarielli of the same name, friggitelli are usually green (but not limited to), tender and sweet peppers typical of the cuisine of Campania and southern Italy in general.
An equally tantalizing alternative to this pan-fried side dish is Friggitelli al pomodoro, but if you wish you can also prepare baked friggitelli simply seasoned with oil, salt and chili, or even stuffed friggitelli.
Steps
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1
Done
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Preparing pan-fried friggitelli is very simple. Wash the Friggitelli peppers thoroughly under running water, leaving them whole and with the stem intact, and dry them with a sheet of kitchen paper. In a fairly large frying pan, heat the oil and brown the poached garlic for 3-4 minutes over moderate heat, add the anchovies and let them melt. |
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2
Done
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Add the friggitelli and sauté them briefly over high heat. Cover with a lid, lower the heat and let the friggitelli cook until tender and wilted, which will take about 15 minutes. If you like, you can add a few leaves of fresh basil when the cooking is finished. |
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3
Done
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Transfer pan-fried friggitelli to serving plate and serve warm or at room temperature. |
