Fried peppers

Fried peppers

Friarielli in padella

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

There is a little confusion about friarielli. In Naples it is the tops of rape that go by this name, while in other parts of the south it is small green sweet peppers, which in Europe are known as Padrón peppers. These peppers, which came originally from the province of Padrón in Galicia, Spain, are mild and flavourful.

The little fried peppers are eaten either as a side dish or as a snack to accompany drinks.

Ingredients

Quantity Ingredient
425g green padron peppers
2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and sliced
3 cherry tomatoes, halved
a few fresh basil leaves, torn
salt

Method

  1. Heat the oil in a frying pan, then add the peppers and fry on a moderate heat until they are brownish on each side. Add the sliced garlic and fry a little, then add the cherry tomato halves and the torn basil leaves.
  2. Add the salt at the end and eat all of the peppers, seeds included, except for the stalks. Take care, though, that you use small sweet peppers, and not chillies!
Tags:
Carluccio
vegetables
vegetarian
Italian
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