Saturday, April 26, 2014

Friggitelli in Padella

Simona from Briciole is hosting both the English and Italian editions of Weekend Herb Blogging and this week I'm featuring these Italian green peppers - Friggitelli.

friggitelli© by Haalo

Friggitelli are also known in Italy as Friarielli and are similar to both Japanese Shishito and Spanish Padron peppers. They are generally a mild pepper with only one in ten possibly being hot. I've eaten quite a few of these over the years and I've yet to find one with a serious bite.

The recipe I've made is a classic presentation - Friggitelli in Padella.

Friggitelli in Padella© by Haalo

Friggitelli in Padella

Friggitelli
Olive oil
Sea salt

Rinse the peppers and then make sure you dry them completely. Don't remove the stalk - it makes a good handle.

Shallow fry, a handful at at ime, turning them as the skin stars to puff and brown. Once the skin is all wrinkly, remove and place on paper towels to remove any excess oil.

Sprinkle with a little sea salt and continue the process until all the peppers are done. The peppers will deflate on cooling.

These can be eaten both hot or cold.

2 comments:

  1. Gorgeous photos, as always. I can almost smell the peppers both raw and cooked. When a vegetable is so flavorful, a simple preparation is the best. Thank you so much for your contribution to WHB.

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  2. AnonymousMay 01, 2014

    These peppers look like cousins to the Corno di Toro (bull's horn) peppers that are a favorite in the Abruzzo region where my family is from. They too are delicious when charred like you are showing -- Cathy from Delaware Girl Eats

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