How to cook green peppers or friggitelli – Italian Cuisine


They are not spicy and have a slightly bitter taste: i sweet green chillies, better known friggitelli, are a typical Campanian vegetable cultivated both in the territory of theAgro Nocerino Sarnese, in the province of Salerno, both in the area of Acerra is Nola, in the province of Naples. The two types differ slightly: the river chili called nocerese it is more irregular, while the Neapolitan one is characterized by an elongated and pointed shape.

Friggitelli or friarielli?

The difference is not just in form. Green chillies are known throughout Italy as friggiteli, but in the Agro Nocerino Sarnese, one of the main production areas, they are normally called friarielli. It will seem strange, given that in the rest of Italy the friarielli are identified exclusively in those that are in practice turnip tops.

Basically, friggitelli and friarielli both refer to the preferred cooking method, or the frying. But if you are in Campania and are about to order at the restaurant, it is better to use the right name: while in the Agro you will have to ask for the broccoli, or friariell ', in Naples you will have to call them puparulill or peperunciello is ciumm (river chillies).

How to cook green peppers or friggitelli

As the name specifies, green chillies exist specifically to be fried and they are perfect as side dish or starter. From nocerino doc, I can assure you that this recipe is also a delightful filling for sandwiches, perfect among other things to accompany a Hamburger with genuine Italian ingredients.

friggitelli-with-tomatoTraditional friggitelli
There traditional recipe provides for the use of friggitelli full, without eliminating seeds and petiole (so you can also eat them with your hands!).

First, wash the friggitelli and dry them well; in a pan with some extra virgin olive oil, brown a clove of garlic (to taste, add some dried chilli); color the peppers by boiling them over high heat for a few minutes, add the salt, then lower the heat and add a little water; cover with the lid and cook for about 10 minutes, until they are wilted.
Usually, half of the cooking time, gods are added Cherry tomatoes fresh: an exquisite sauce comes out of it.

This is probably the most widespread recipe in Campania to savor the goodness of friggitelli, but it is not the only one.

Friggitelli with potatoes
An alternative is to combine friggitelli with potatoes. It is essential to cut them into rather small wedges, so that they can be cooked more easily.
You can proceed in two ways: in the first case, the potatoes should be cooked together with the friggitelli, but you will have to set some times a little longer than the original recipe, necessary to ensure the successful cooking of the potatoes.
Alternatively, you can first prepare the friggitelli and, once cooked, remove them temporarily from the pan to cook the potatoes in their oil. Finally, mix the friggitelli in the pan with the potatoes again.

Stuffed friggitelli
Another essential recipe is that of stuffed friggitelli. Eliminate the top of the chilli and try to remove the seeds inside it without breaking it. Stuff the chillies as you like and cook in the oven for about 20 minutes at 180 °. Some idea for the filling? Try a classic mince of meat, eggs, herbs, breadcrumbs and grated cheese, or a mix of tomatoes, basil, capers, bread crumbs, pecorino or feta. Sbizzarritevi!

The friggitelli are also excellent as seasoning for pasta: In this case cut them into rounds, making sure to remove seeds and stalk.

Below, lots of original ideas and recipes with green peppers.

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