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!

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Contorni and/or side dishes, italian home food, Uncategorized and tagged , , . Bookmark the permalink.

1 Response to Friggitelli

  1. This dish looks absolutely delicious. I can’t wait to try it!

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