Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Friggiarelli
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- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 40 g
- Saturated Fat
- 6 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 242 mg
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 40 g
- Saturated Fat
- 6 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 242 mg
Ingredients
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Directions
- Heat up extra-virgin olive oil in a saucepan. Add the garlic and chile pepper and cook until the garlic turns golden. Remove and discard the garlic. Add the peppers and season with salt and pepper. Add basil leaves, tomatoes and cook until the peppers become soft.
Cook’s Note
Friggiarelli are sweet green, small, thin peppers. To seed the peppers: Rip off the stem/top part of the pepper and rub the pepper between the palms of your hands. The seeds will become loose and fall out of the opening.
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