Peperoni Friggitelli
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Peperoni Friggitelli 1kg
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Absolute protagonists of the southern regional kitchens, among the classics of frying Campania, the friggitelli peppers are a mix of taste, crunchiness and nourishment
Pasta with friggitelli.
Recommended use of classic spaghetti or guitar. In a pan, brown 300 grams of friggitelli well with a tablespoon of extra virgin olive oil. In another pan, heat the same amount of oil with a clove of garlic, then add 300 grams of cut and washed tomatoes. Once browned, pour them into the pan with the friggitelli. Put to cook 300 grams of pasta, and shortly after half cooking, transfer them to the pan with the rest and a ladle of cooking water. Finish cooking in the pan.
- Stuffed friggitelli.
Cut the friggitelli shell, and cram the inside of them with a mixture of tofu, soaked bread, salt, pepper, thyme, parsley and mint. Cook in a pan with a little oil until browned.
- Baked friggitelli.
Place the washed friggitelli and an equivalent amount of cherry tomatoes in a pan. Season with oil, salt and bay leaf. Bake at 180 degrees for 30 minutes.
- Friggitelli and potatoes.
In a pan, prepare a sauté with extra virgin olive oil and onion. Cut the friggitelli into strips and sauté them with the sauce. In another pan, repeat the same operation with extra virgin olive oil and potatoes cut into wedges. Add the two mixtures and cook for a few minutes over low heat to mix the flavors.
Manufacturer: Verdure e frutta di Stagione : 1
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