Friggitelli are a kind of capsicum typical of the Campania region, long in contour (so I desist from calling them ‘bell peppers’ because they are not bell-shaped) and invariably green. They tend to be cooked in a frying pan rather than in the oven. They make a good ‘contorno’ (side dish) during the hotter months of the year.
They could be mistaken for very large green chillis … but they are not at all hot (spicy).
The come with a nice long stem, which can be removed or left on.
I cooked some guanciale until it went crisp in a pan together with some olive oil, and then added the friggitelli, whole. The pan made lots of appreciative hissing noises when I added the friggitelli.
I also added a very small amount of water …
I covered the pan with its lid … and cooked the friggitelli for about 10 minutes …
I then removed the lid …
And turned the heat up, cooking the friggitelli for another 3-4 minutes.
The crispy guanciale gives it a saucy element and adds even more flavour. Friggitelli can be served hot or at room temperature … better at room temperature when the weather is hot!
This dish looks absolutely delicious. I can’t wait to try it!