Recipe courtesy of David Rocco
Episode: Ischia
Friggiarelli
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Easy

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.

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