Tag: friggitelli

Recipe Breaded lamb ribs with friggitelli and caponatina – Italian Cuisine

Ingredients

100 g aubergine
100 g red pepper
20 g raisins
12 lamb ribs
12 large friggitelli peppers
2 eggs
flour
bread crumbs
peanut oil
extra virgin olive oil
vinegar
salt

Duration: 40 min

Level: Medium

Doses: 4 people

For the recipe of the lamb ribs breaded with friggitelli and caponatina, cut the aubergine and red pepper into chunks. Brown the red pepper in a pan with a drizzle of extra virgin olive oil for 3 minutes and set aside. Heat another drizzle of extra virgin olive oil in the same pan and brown the aubergine for 5-6 minutes.
Add the peppers set aside to the pan, sprinkle with a sprinkle of vinegar and salt. Add the raisins and mix for a minute. Turn off and let the caponatina rest while you prepare the rest.
For the friggitelli.
Heat plenty of peanut oil in a saucepan and dip the friggitelli in it, a few at a time. Fry them for a minute, then place them in a covered container. You can easily peel off the skin if you don't want to eat it.
For the ribs: Flour the ribs, dip them in beaten eggs and pass them in breadcrumbs. Fry them in abundant peanut oil for about 2-3 minutes, depending on the size of the rib. Drain them on kitchen paper. Serve with the caponatina and the friggitelli, after having salted them.

Gnocchi recipe with fondue, blueberries and friggitelli – Italian Cuisine

Ingredients

850 g potatoes
300 g friggitelli peppers
220 g flour
200 g milk
150 g grated cheese
100 g fresh cream
70 g blueberries
15 g corn starch
lemon
sugar
extra virgin olive oil
seed oil
salt

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the gnocchi recipe with fondue, blueberries and friggitelli, boil the potatoes in their skins
in plenty of boiling salted water. Peel them and mash them with a potato masher.
Prepare the gnocchi: place the flour on the work surface; put the mashed potatoes, still very hot, in the center of the fountain, with a pinch of salt and mix everything. Divide the dough into small portions and roll them on the work surface to form loaves with a diameter of a couple of centimeters. Cut each loaf into bobbins one centimeter long.
Then cook them in abundant salted water and drain them with a slotted spoon as soon as they come to the surface. Roast the gnocchi on both sides in a pan with a thin layer of seed oil for 2-3 minutes.
For the dressing: Prepare it while the potatoes are cooking. Mix the milk and cream. Dilute the corn starch in 50 g of milk and cream. Bring the rest of the milk and cream to a boil, add the starch dissolved by stirring with a whisk, then lower the heat and add the grated cheese a little at a time, continuing to mix. Cook over very low heat for another 3 minutes. Filter the fondue through a large mesh strainer to remove any lumps that may have formed.

Recipe Curry potatoes and friggitelli with horseradish and almond sauce – Italian Cuisine

Ingredients

1 kg small or new potatoes
8 friggitelli peppers
1 clove of garlic
spicy curry
chili pepper
extra virgin olive oil
salt
pepper

Ingredients FOR THE RADISH SAUCE

70 g skinless almonds (alternatively, 120 g of almond cream, on sale in organic specialty shops)
vegetable broth
lemon
horseradish sauce or fresh horseradish
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare curry potatoes and friggitelli with horseradish and almond sauce, wash the potatoes very well and boil them with the peel in boiling water for about 10-15 minutes; drain and cool quickly in cold water. Finally, cut them in half (or in quarters, if they are large).
Heat in a pan abundant oil with 1 clove of garlic (if you like, mince it) and 1 spoonful of curry. Add the potatoes and sauté them over high heat until they are tender and slightly golden; season with salt and pepper.
roasted the friggitelli peppers in a pan over high heat with a drizzle of oil, salt, pepper and chilli pepper, without a lid for a couple of minutes; then lower the heat, cover and finish cooking in 3-4 minutes.

FOR THE RADISH SAUCE
whisk almonds (or almond cream) with 3 teaspoons of horseradish sauce or 3 of grated horseradish, 50 g of vegetable broth, 30 g of water, 1 teaspoon of lemon juice, salt and pepper until a creamy consistency is obtained. Collect the sauce in a bowl, sprinkle it with a little curry and serve to accompany the potatoes and friggitelli peppers.