Italian Frying Peppers is a variety of small sweet peppers that have elongated finger size shape. They are typically green but will turn red if allowed to ripen.
They have nothing in coming with small peperoncini peppers (chili peppers) that they’re often called in English speaking world.
Italian Frying Peppers are easier to digest than regular bell peppers. They have mild, maybe ever so lightly piquant taste.
In Italy, they are called frigitelli, except for Campagna region where they known as friarelli.
Not to confuse with friarielli!!
Just one letter completely changes the vegetable. When they say Friarielli in Naples, they mean broccoli rabe.
Frigitelli or Friarelli or Italian Frying Peppers all these names equally mean that these peppers are made for frying.
The most classic, traditional way to cook friggitelli peppers is to fry them whole in extra virgin olive oil (preferably) and sprinkle with salt.
You should eat them using your hands, holding the pepper by the stem which was intentionally left for easy grasp AKA finger-food.
Besides frying Italian peppers there are other delicious and simple ways to cook them.
Today, I’m going to share with you my favorite recipe with Italian Frying Peppers.
I’ll also share my 2 secret ingredients to pump up the flavors even more.
Not only it makes a perfect side for almost any main course but these fried peppers can also be used as a base for other recipes with Italian Frying Peppers, like Past With Friggitelli or Friggitelli And Potatoes.
How To Cook Italian Frying Peppers - Step By Step
- Start by rinsing peppers under cold water.
- If you decide to cook them whole, simply skip to the next step. Otherwise using a small sharp knife cut of the top with the stem.
- Remove the seeds. You can speed up cleaning process by cutting the top part a quarter of an inch lower from the stem. This helps remove the seeds faster.
- Rinse peppers again in cold water to remove any remaining seeds.
- In a large pan add a generous amount of extra virgin olive oil, garlic cloves and peperoncino. Fry for 2-3 minutes.
At this point you can also add a couple of anchovies and stir until dissolved.
- Add Italian frying peppers (whole or previously deseeded).
- Cook on high heat for a few minutes then reduce to medium and cover with a lid. Cook for about 15 minutes or until tender.
- Peppers should release enough juice while in the pan but feel free to add some water if the pan is getting too dry.
- Once peppers are cooked add basil leaves, a splash of vinegar (see notes) and salt to taste. Give another good stir. Let vinegar evaporate and turn the heat off.
- Serve with freshly ground black pepper or you can also top them with crumbled feta cheese.
More Ways To Cook Italian Frying Peppers
Cook In The Oven
Wash peppers under cold water and pat dry with a paper towel. Arrange on a baking sheet, generously drizzle with extra virgin olive oil and salt to taste.
With Anchovies
As mentioned in the recipe anchovies are optional for this recipe but if you have them definitely add a couple of fillets. They add a nice savory flavor to the whole dish.
With Tomatoes
When frigitelli a half cooked add 2 cups of cherry tomatoes cut in half and continue to cook. You can also add a cup of more of canned crushed tomatoes which give Italian Frying Peppers more creamy texture.
Add Potatoes
For a heartier and more filling dish cut potatoes in small cubes and add right to the pan and cook for 3-5 minutes before adding friggitelli.
Italian Frying Peppers Substitutes
If you can’t get fresh Italian Frying Peppers you can substitute them with cubanelle peppers and even with regular bell pepper. Use mixed colors and cut bell peppers into long thin stripes since they have much thicker walls than Italian frying peppers.
Quick & Easy Recipe With Italian Frying Peppers
Whenever you make a big pan of Italian Frying Peppers make sure to save some to make pasta the next day. In fact, Spaghetti With Frigitelli is a great way to use leftovers.
Of course, you can make this spaghetti sauce even from scratch.
Full Recipe
Italian Frying Peppers - 3 Delicious Ways To Cook
Ingredients
- 1.5 lb Italian frying peppers , approx 700 g
- 2 garlic cloves
- 5-10 fresh basil leaves
- Extra virgin olive oil
- Vinegar to taste
- Salt , pepper to taste
- Anchovies (optional)
Instructions
- Start by rinsing peppers under cold water.
- If you decide to cook them whole simply skip to the next step. Otherwise using a small sharp knife cut of the top with the stem. Remove the seeds. You can speed up cleaning process by cutting the top part a quarter of an inch lower from the stem. This helps remove the seeds faster.Rinse peppers again in cold water to remove any remaining seeds.
- In a large pan add generous amount of extra virgin olive oil, garlic cloves and peperoncino. Cook for 2-3 minutes. At this point you can add a couple of anchovies (optional) and stir until dissolved.
- Add Italian frying peppers (whole or previously deseeded).
- Cook on high heat for a few minutes then reduce to medium and cover with a lid. Cook for about 15 minutes or until tender.
- Peppers should release enough juice while in the pan but feel free to add some water if the pan is getting too dry.
- Once peppers are cooked add basil leaves, a splash of vinegar (see notes) and salt to taste. Give another good stir. Let vinegar evaporate and turn the heat off.
- Serve with freshly ground black pepper or top them with crumbled feta cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Buon Appetito!
Grace Williamson says
How can I preserve my peppers once cooked
Svitlana says
For long storage it's best to freeze them. If cooking a big batch make sure to divide it into several portions. Alternatively, you can store them in oil just like roasted pepper antipasto. They will last for up to 2 weeks in the fridge.
Betsy says
In step three you say to add peperoncino, but I do not see that listed in the ingredient list. What is peperoncino?
Italian Recipe Book says
Hi Betsy, peperoncino is Italian hot pepper. You can add it to taste and only if you like it. Chili flakes or fresh hot peppers can be used.
Italian Recipe Book says
Peperoncino is hot pepper flakes. It's optional, so use them only if you like a bit (or a lot) of heat in your Frying peppers.
MiserableOldFart says
Fried peppers and egg sandwich is an old Italian staple from the days of my youth. With the price of food going crazy, I've started making them often, and baking bread to make the sandwiches. Paying four bucks for a loaf of Italian bread that I can remember paying 18 cents for in my youth makes my blood boil.
Bob R says
Should be "nothing in common" not "nothing in coming"
C Myers says
Perfect recipe! Added a few thick slices of potatoes and had the exact appetizer one of the best Italian restaurants in our area serves.
Italian Recipe Book says
So happy you enjoyed it! And yes, potatoes pair really well with peppers.
I appreciate you stopping by and letting me know 🙂