#friggitelli

[eatparadeblog]

Friggitelli alle acciughe del Cantabrico

Piccoli, dolci, deliziosamente saporiti, i friggitelli sono una qualità di peperone tipica del meridione. La frittura è la loro preparazione più comune, ma si prestano anche alla cottura in forno, magari farciti. In questo caso resto sul classico perché si sa, fritta è buona anche una suola di scarpa, Continue reading Friggitelli alle acciughe del Cantabrico

[cristiandisabatino]

Linguine Aglio Olio e Peperoncino con FRIGGITELLI e CILIEGINO

[spandexual]

Thank you to @jadenvargen for this amazing pic of me n my bestie's GTA Online characters. I wanted a big blowout piece to celebrate their almost decade (seriously, Octavia's 9th birthday is this coming May) of existence before GTA6 comes out and GTAO goes the way of the dodo, and this is everything I dreamed of and more!

In black, Schuyler Ursula Schroeder, the ♣️Queen of Clubs♣️ In the white cap, "Tai" Taichi "Zico" "Finn Balor (Demon)" Okada (don't let twitter name your characters btw), the ♥️Jack of Hearts♥️ In red, "Enzo" Lorenzo Speziale Baldassare Friggitelli-Violante, the ♦️King of Diamonds♦️ In pink, the one and only Octavia Zverotić, the ♠️Ace of Spades♠️

[laneaches]

My heartbroken friend comes to dinner I’m making flatbread, hummus with dried tomatoes, vinegar Friggitelli peppers with toasted breadcrumbs, grilled salmon with an arugula and my homegrown cherry tomatoes salad

[arewegettinglunch]

2/5/25 | Milan, IT

Giacomo Arengario

secondi, polpo alla grigalia, millefoglie di patate e friggitelli (grilled octopus, potato millefeuille and fried peppers)

[kitchenhermit]

Neapolitan Green Peppers 

Peperoncini Verdi Alla Napoletana / Friggitelli 

This is my absolute favourite side dish in Naples. When these little green peppers come into season over the summer, I use them weekly as a side to meat, mixed into a pasta salad, or even as a pizza topping. Despite the name, they’re not spicy at all (unless you want them to be!) and this local side dish has a great balance of sweetness, spice and a slight bitterness that is addictive! 

These small peppers grow in the province of Naples, so I’m not sure how available they are outside of Italy. If you can’t find these green peppers (peperoncini verdi) in your local Italian grocer, then you could definitely try and swap them out with another type of mild pepper. 

My recipe is a spin on the traditional method of preparing these green peppers and I fully encourage everyone to play around with the flavours and find the seasoning that you like the best! The conventional version just has garlic, salt, pepper, and basil - but I really love my more robust version and I’m sure you will too!

Ingredients:

250 grams green peppers (stems and seeds removed) 

200 grams plum tomatoes (halved) 

4tbsp olive oil 

3 garlic cloves

Seasoning: 

1 tsp dried chilli pepper flakes 

2tsp salt

1 tsp black pepper

3 tsp paprika 

1/2 tbsp hot sauce (like sriracha) 

1 tsp sugar 

Fresh basil leaves

Method: 

First, you have to prepare the peppers. This is the most time-consuming part of the process, so get comfortable and maybe pop on some music!  With a small paring knife, cut off the stems and carefully insert the knife into the pepper removing as many of the seeds as you can (you won’t be able to get rid of all of them). Then place the prepared pepper into a big bowl of water. The reason why we are removing the seeds is to try and reduce some of the natural bitterness that these peppers have. 

This next step is optional, but I think it results in much more fragrant and sweet peppers. When the peppers are ready put a pot of water on to boil. Strain the peppers (the water should be full of excess seeds) and when the water is boiling put all the peppers in. Boil for about 5 minutes until the peppers are slightly softened and the water is an acidic yellow colour (this is a good sign that you've extracted the bitter compounds*). Carefully strain the peppers.

Now, heat a large frying pan over medium heat with 2 tbsp of olive oil and one peeled garlic clove. When it’s hot, add in the peppers. With a heat-proof utensil, mix them around in the pan until they are all coated in oil. Cover the pan with a lid. For about 10 minutes cook like this, removing the lid every couple of minutes to mix everything together. When the peppers are looking soft and some are starting to brown a little, remove them from the pan. 

In the same pan, add another 2 tbsp of olive oil, the remaining 2 peeled garlic cloves, and dried chilli pepper flakes. Mix in the halved plum tomatoes and a few basil leaves. At this point, it’s time for the seasoning, so add in the salt, pepper, paprika, hot sauce, and sugar. Let this all cook for about 15 minutes without the lid, stirring regularly. When the tomatoes have softened and it’s getting saucy, add the green peppers back in and cook all together for another 5 minutes. Before taking it off the heat, make sure to try the peppers and adjust the seasoning if needed. Finally, add a few more basil leaves and remove the garlic cloves (although I always like to leave them in and eat them!)

Put everything in a heat-proof container and let it cool to room temperature before putting it in the fridge. These peppers are best served the following day. Serve with some more basil leaves for decoration.

Did you try this recipe? Let me know on Instagram! 

Notes:

Feel free to play around with the seasoning - I always taste the dish a few minutes before turning off the pan to make adjustments.

This dish can seem a bit time-consuming, but I always make a big batch and keep it in the fridge (it lasts for up to four days refrigerated).

The reason I boil the peppers is to reduce some of the natural bitterness and remove more seeds. This is an optional step and most people don't do it. However, if you do skip you may need to fry your peppers for a bit longer.

[darlingpoppet]

ah? are we sending anonymous asks? uhh what's your favorite thing to pickle (maybe a top 3-5 pickled things!???)

Tako thank you for your ask ;o; Definitely can’t go wrong with pickled cucumber (dill pickles ofc but also Japanese cucumber pickles fucken slap, kyurizuke but also shibazuke); Chinese cabbage cucumbers (as kimchi or otherwise); daikon pickles (again kimchi or takuan or these sweet vinegary ones my FIL makes that all of us are OBSESSED with); oh and I LOVE pickled peppers—those jars of large sliced roasted red peppers? THE BEST! I also have a memory from childhood where at the restaurant my mom worked at, they served pickled friggitelli as a garnish and I always wanted to eat everyone else’s LMAO; OH AND OF COURSE UMEBOSHI!!! The sweet ones, the sour ones… wow, god-tier pickle 👌👌👌

Thank you for this, you have made me hungry now 😔🙏

[soulkitchenworld]

Friggitelli, o friarielli, ripieni al forno 🫑

Facili da preparare per un super antipasto o contorno 🫑

Perfetti per ogni occasione 🫑

[ratazom]

Olives and friggitelli are a creepy element. This, despite what certain gyms might lead you to believe, does not mean that they're not wet. They are.

salad is a wet element and croutons are a dry element but when you combine then the crotonns become wet and also part of the salad. it consumes that which opposes it into into own hegemony. basically

[nightshadefamily001]

What Are Italian Peppers and How Are They Used in Cooking? 🇮🇹🌶️

Italian peppers are a diverse group of peppers used in traditional Italian cuisine, ranging from sweet and mild to fiery and spicy. They add depth, flavor, and color to countless dishes, making them a staple in Italian kitchens.

Popular Types of Italian Peppers:

✅ Friggitelli – Small, mild, and slightly sweet, often pan-fried or added to pasta. ✅ Corno di Toro – “Bull’s Horn” peppers, long and sweet, perfect for roasting or grilling. ✅ Peperone di Senise – A unique variety from Basilicata, often dried and turned into crispy cruschi. ✅ Calabrian Chili – Small but intensely spicy, these chilies are used in sauces, oils, and spreads. ✅ Nardello Pepper – A sweet, thin-skinned pepper great for fresh eating or sautéing.

How Are They Used?

🌿 Roasting & Grilling – Enhances their natural sweetness and adds a smoky depth. 🍝 Pasta & Sauces – Sweet peppers balance acidity in tomato sauces, while spicy ones add heat. 🥗 Salads & Antipasti – Fresh or pickled, they add vibrant color and crunch. 🫑 Stuffed Peppers – Filled with cheese, breadcrumbs, or meat for a classic Italian dish. 🔥 Spicy Condiments – Calabrian chilies are blended into pastes and oils for an extra kick.

Italian peppers are not just flavorful but also packed with vitamins and antioxidants, making them a nutritious addition to any meal. Whether you love them mild or fiery, there’s an Italian pepper for every palate!

Which Italian pepper is your favorite? Let’s discuss in the comments! 🍽️🔥

#ItalianPeppers #ItalianFood #NightshadeFamily #CookingTips #Agriculture

[tomsflavorfusion]

Friggitelli in a pan recipe - The GialloZafferano Recipe

Friggitelli in a pan recipe – The GialloZafferano Recipe To prepare the friggitelli in a pan, first wash the friggitelli carefully under running water 1 leaving them whole and with the stem intact, and dry them with a sheet of kitchen paper. In a rather large pan, heat the extra virgin olive oil and brown the poached garlic for 3-4 minutes 2 over a moderate heat, then add the friggitelli…

[fullyouthdream]

sono partita che l'anno scorso pesavo più di quanto avessi mai pesato, ovvero 56,5 kg.

stamattina mi sono pesata e guardato soddisfatta i miei 49,4 kg.

mia sorella che non mi vedeva da un paio di settimane ha detto "mado, come stai magra", che dalla maglietta che indossavo si vedeva la pancia semi piatta.

il mio ragazzo ha detto "mangia delle proteine così metti su dei muscoli, tanto non hai molta massa magra quindi approfitta del pilates per aumentare la massa muscolare".

i miei non se ne fregano se mangio o meno, se a pranzo scendo a farmi il caffè invece di sedermi a tavola con loro.

sta funzionando.

finalmente qualcosa nella mia vita funziona.

questi sforzi, la sensazione di star per svenire quando mi alzo, le unghia viola nascoste sotto lo smalto colorato, la cintura che devo mettere con jeans e gonne che prima mi calzavano stretti sull'addome, il numero sulla bilancia, le loro parole... tutto rappresenta una chiara evidenza che sta funzionando, sto dimagrendo davvero anche se allo specchio non riesco a notarlo.

certo, vedo la pancia più sgonfia e le cosce all'altezza delle ginocchia già non si toccano più, ma oltre questo non riesco a notare.

ero a digiuno dall'altro ieri sera, ora ho cenato con una porzione di fagiolini all'insalata e una porzione di friggitelli con pomodorini + una mini albicocca (di 50 gr, unica cosa che ho pesato).

credo di aver arrotondato ad occhio e croce le 200, forse 300 calorie se teniamo conto anche dello zucchero nei caffè che ho assunto.

domani spero che la bilancia mi premi, o che quanto meno mi segni sempre attorno i 49 kg... non so quanto questo pasto possa aver influito, anche se sono solo verdure e un frutto.

aspetterò a domani, ma intanto sono felice.

[masboniito]

Niente ho fatto un sugo con pelati e friggitelli, vi devo dire che non ci avrei scommesso un euro ma è buonissimo

[whatsonmedia]

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[sensei70]

La mia è stata una Vacanza in Toto.

Una settimana di Piacere Puro:musica ,buon cibo ,bel mare e soprattutto Bella Gente.

Mia madre ha preparato per me e ho potuto godere ,ancora una volta, della buona cucina dai sapori familiari e genuini: Rigatoni alla carbonara, Spaghetti alla San Giuannin, lenticchie condite , granetti con composto di uova sode ,tonno ,maionese ,sale e pepe, friiselle con datterini olio origano e sale ,agnello arrostito, bistecca con friggitelli ....

Mio padre è mattiniero e alle ore 7 00 eravamo pronti per andare in spiaggia....Libera o abusivamente occupata ,era Splendida sempre ...al mattino il colore del mare si confondeva con quello del cielo e l aria fresca ben si sposava con una spiaggia ancora sfollata di turisti....

Gabriele era ben disponibile e puntualmente lo ammiravo sotto i miei occhiali da sole mentre ci trivellava l'ombrellone nella buca di sabbia e mi apriva, con un solo scatto, il lettino ....un bellissimo Moro dagli occhi grandi, forse adulato dalle donne anche non malintenzionate come me 🤣

Marina di Pescoluse è incantevole ma confonde😁.... risiedevamo a Salve marina, scendevamo al mare a Posto Vecchio dopo aver parcheggiato a Morciano e ,la sera ,passeggiavamo a Torre Vado😸

Io adoro Pino Daniele e una sera abbiamo fatto tardi per una Cover in piazzetta tra gli odori della Paranza e quello degli Hamburger, fast food e ,in lontananza,una Ruota Panoramica sempre in movimento e seggiolini danzanti nell' aria a ritmo di musica.

Di Tutto e sopra Ogni Cosa ,non dimenticherò nessun volto .....nessuna persona conosciuta da Salve a Pescoluse passando per Santa Maria di Leuca: Luigi e Giannina del Ferrarese ; i nostri vicini romani , Alessandra e Domenico; Zeno ,un indiano dagli occhi sinceri e puliti; i ragzzi dei gonfiabili ; il professore indiano ; Saverio il Giramondo e poi.......

Lui.....unico ....Alesassane Senghor.

Voglio soffermarmi a parlare di questo ragazzone dalla pelle color cioccolato. Alasassane,per noi Alessandro, passava di là con la sua pila di cappellini sulla testa e le muscolose braccia contornate da pinzoni, mollettoni e bandane colorate , tutte le mattine....tu ti aspetti che possa insistere ,che possa farci tenerezza e dispiacere ...per chissà quale nostra stupida motivazione; ebbene no! Alasassane ci ha preso il cuore per le sue Parole e il suo grande sorriso sincero di denti bianchi e perfetti . Il nostro gigante buono si fermava per conversare con la gente non solo per tentare di vendere le sue Cose....si fermava a parlare con noi....di tutto ...

Una mattina fa una Metafora: "Dio è un albero e noi i suoi Rami , tutti diversi e tutti uguali. Non importa il nome del Dio a cui crediamo . È Uno . Uno soltanto."

Poi ....l indomani ripassa e parla di sé: Alessandro ha due mogli , è di Gambia . È spiritoso. Ci parla degli effetti afrodisiaci dell' aglio e del potere che esso ha sulla coppia ....ma ..,..devono mangiarlo entrambi

😁.

Alasassane ci saluta emozionato e dice che non ci scorderà.❤️

[scattiincucina]

prendi la salsiccia senza budello rosola aglio e olio e metticela dentro poi "schiatta" due pummarullelle belle belle taglia un friggitello basilico per profumare bufala per mantecare pasta buona, manco a dirlo e che parliamo a fá? felicità 🤩 (da una ricetta del #lochefnostro ) #penne #penneacandela #pastalover #pastaitaliana #pastaforlunch #pastadigragnanoigp #pastadimartino #pastificodimartino #seafrontpastabar #amicidelpastifico #salsiccia #peperonciniverdi #friggitelli #mozzarelladibufala #inmykitchen #nellamiacucina #castellammaredistabia (presso Castellammare di Stabia) https://www.instagram.com/p/CS4Kl3is17j/?utm_medium=tumblr