Recipe courtesy of David Rocco
Friggiarelli
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 40
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 242
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
3/4 cup/176 ml extra-virgin olive oil
3 cloves garlic, unpeeled
1 fresh chile pepper, chopped
2 pounds/914 g friggiarelli, seeded *
Salt and freshly ground black pepper
Bunch fresh basil leaves, coarsely chopped
10 cherry tomatoes, quartered
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.