Pan-Fried Friggitelli Peppers
Tender whole friggitelli peppers cooked with garlic and olive oil make a quick Italian side dish for four.
Friggitelli are small, mild green peppers popular in central and southern Italy. Cooking them whole with garlic, olive oil and a splash of water makes them tender while preserving their gently sweet flavor.
Instructions
- 1
Wash the friggitelli thoroughly, leaving them whole with their stems intact, then dry them well with a kitchen towel.
2 min
- 2
Heat the olive oil in a large skillet over medium heat. Add the unpeeled, lightly crushed garlic and cook for 3 to 4 minutes.
4 min
- 3
Add the friggitelli and briefly sear them over high heat, turning often.
1 min
- 4
Lower the heat, add the water and cover the skillet. Cook for about 10 minutes, turning occasionally, until the peppers are wilted and tender.
10 min
- 5
Remove the garlic, season the peppers with fine salt and serve.
Ago's Notes
- Keep the peppers whole with their stems attached, and dry them thoroughly before they go into the hot oil.
- Refrigerate leftovers in an airtight container for 1 to 2 days. Freezing is not recommended.
Serve the peppers warm or at room temperature alongside grilled meat, fish or crusty bread.
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