Tag: friggitelli

How to cook friggitelli (or friarielli peppers) – Italian Cuisine

The word itself says it: these small slightly bitter peppers, not spicy, are delicious to fry. However, if desired, they can also be baked. Here are all the ways to enjoy them

Friggitelli, also known as friarielli peppers, are those green, short and crispy peppers that are generally fried whole with the stalk.
They are called friggitelli precisely because the frying it is the best way to cook them, even if we want to suggest others.
If you are wondering, the answer is "no, they are not hot"!

Friggitelli in a pan

The classic recipe of friggiteli includes the cooking in the pan with extra virgin olive oil and garlic, lots of garlic.
First it is important to wash them very well and dry them carefully.
Attention then to do not cut them because the characteristic of these vegetables is that they must be eaten with the hands by holding them by the petiole.
If you want to fry them, but not too much, put them in a non-stick pan with two cloves of garlic and oil and when they are browned enough let them soften by adding a little water.
For a faster and less light cooking, you can instead fry them in immersion, always in olive oil.

Baked friggitelli

The fry are very good too baked in the oven, alone or with other vegetables.
Just put them in a baking dish seasoned with oil, salt and garlic and let them soften at 200 ° for about 30 minutes.
Try them next to potatoes or cherry tomatoes, or even all mixed together.
For a particular side dish and a sweet aftertaste, before putting them in the oven sprinkle them with honey and paprika.

Stuffed friggitelli

Once baked and then soft you can also think of fill them.
An excellent filling in friggitelli is the one prepared with the tuna, breadcrumbs, parsley, salt and pepper, but if you prefer you can also use a minced meat or even simply breadcrumbs always seasoned with garlic, parsley, salt and pepper.
Once stuffed, go back to the oven and season with a little oil.

Friggitelli as a pasta condiment

There pasta with friggitelli it is a very tasty and easy to make first course and we suggest you try it with whole wheat pasta.
The sauce is prepared by cooking the tomatoes in a pan with garlic and basil.
Apart fry the fry and then add them to the tomato.
You can leave the dressing very coarse in large pieces, or cut the friggitelli into small pieces.
No need to add anything else, but if you want a sprinkling of parmesan or salted ricotta, they are good for it.

Recipe Friggitelli peppers with tomatoes and olives – Italian Cuisine

Ingredients

300 g friggitelli peppers
200 g beef heart tomato
50 g pitted taggiasche olives in oil
20 g anchovy fillets in oil
4 Pan brioche slices
Origan
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 6 people

Clean the peppers by opening them in half lengthwise and removing the petiole and seeds. Sauté in a pan with 2 tablespoons of oil for 5 ', cover with a lid and cook them until they soften, for another 7-8 ′. Turn off and salt it at the end.

Blend the brioche slices coarsely getting crumbs; toast them in a pan for 2-3 ′, so as to dry them. Remove the tomato filaments and seeds and cut the pulp into cubes. Chop the olives and anchovy fillets into small pieces. Collect the tomatoes, olives, anchovies in a bowl and season with oil, salt and pepper. Serve the friggitelli with tomatoes, sprinkle everything with the toasted pan brioche and a pinch of oregano.

Recipe Gnocchi with ricotta, friggitelli and red onion – Italian Cuisine

Ingredients For the gnocchi

300 g ricotta
200 g flour
40 g Parmigiano Reggiano Dop
40 g pecorino
1 pc egg
1 pc yolk
salt

Ingredients For seasoning

200 g friggitelli peppers
120 g sour cream
100 g red Tropea onion
60 g milk
40 g capers in oil
30 g pine nuts
savory
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 4 people

For the recipe of ricotta gnocchi, friggitelli and red onion, work the ricotta with a whisk
to soften it until it becomes creamy; then add the grated Parmesan and pecorino, the egg
and the yolk, flour and a pinch of salt. Divide the mixture into 8 parts, form as many loaves and cut into pieces of 2 cm. Gently pass them on the special tablet to scratch the gnocchi or on the tines of a fork, always sprinkling the tools and the work surface with a little flour.
FOR SEASONING
Mix the sour cream with the milk, a pinch of salt, freshly ground pepper and 20 g of chopped capers.
Peel the friggitelli removing stalks and seeds, and reduce them to slices; cut the Tropea onion into long thin slices. Sauté the peppers in the pan for 3 minutes with a little oil, add the onion, a handful of savory and the remaining capers, season with salt and leave on the heat for another 3 minutes. Blanch the gnocchi in salted water, drain them when they come to the surface and season them in the pan with the vegetables for 1 minute. Divide the cream into the dishes, place the gnocchi on top and complete with the toasted and chopped pine nuts.