Friggitelli in skillet
Friggitelli in padella
Traditional recipe
Chili peppers sweet greens (broccoli rabe) jumped in skillet with oil and garlic until soft and lightly golden.
The friggitelli (or bell peppers friggitelli) are the small ones bell peppers sweet green Italian vegetables, typical of Campania, Calabria and all of southern Italy. Unlike the chili peppers spicy, they are sweet and delicate. In skillet With oil and garlic, they make a simple yet extraordinary side dish: the skin softens, the flesh melts. They're also excellent as a pizza topping, or as an appetizer in Venetian cicchetti. Friggitelli are in season between summer and autumn, when they're plentiful and of excellent quality.
Instructions
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2 steps · natural Italian voice
Heat and flavor the oil
Heat plenty of extra virgin olive oil in a skillet wide until a moderate sizzle; add the cloves of garlic Flatten them and brown them briefly without browning them. Pour in the whole peppers with the stalks, arrange them in a single layer and let them brown. over medium heat-high 5-7 minutes without moving them too much, until light brown spots appear and the skin begins to come away from the pulp.
Finish cooking and serve
Lower the heat Reduce heat to medium and continue cooking for another 7-10 minutes, turning gently to brown evenly. Check for tenderness by pricking it with the tip of a knife: the flesh should be tender but firm. Salt towards the end of cooking, then leave to rest for a few minutes off the heat; serve warm or at room temperature, with shiny skin and obvious brown spots.
Chef's Tips
Don't rush the cooking process: friggitelli peppers need time to soften and caramelize. Leave them whole: cooked whole, they retain their shape and juices better. A few dark spots on the skin are normal and desirable: they add flavor.
Ingredients
- (17.64 oz) 500 g of friggitelli (chili peppers sweet greens)
- 3 cloves of garlic
- Plenty of extra virgin olive oil
- Salt
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