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Fried friggitelli peppers in tomato sauce

Friggitelli peppers are small, slender, mild flavoured southern Italian peppers which are great for frying.

They can be just fried adding a fair amount of salt on top which is the way I usually serve them. But this time I wanted something a little different so I made them southern Italian style with tomato sauce.

prep time 10 min     cook time 15-20 min
ingredients for 4-5
  • 500g friggitelli peppers
  • 200g cherry tomatoes
  • 200g (small can) crushed tomatoes
  • 3 garlic cloves
  • peperoncino optional
  • salt
  • extra virgin olive oil
  • peanut oil for frying

1.  Wash and dry well the peppers one by one. The authentic way to cook these is to leave the stem and seeds on.

2. Pour peanut oil until it covers the bottom of a large skillet and heat it over high heat. Fry the peppers in two batches until they are turning brown (about 3-4 min) on all sides.

3. Remove them and add a fair amount of salt.

4. Clean the skillet and heat a few tablespoons of olive oil. Add garlic and after a few minutes add cherry tomatoes cut in half. After a few more minutes add crushed tomatoes and some salt and let cook on low for 15 minutes.

5. Add peppers to the pan and let simmer for a few minutes more.

6. Serve with crusty bread and be sure to wipe up all the sauce. I make this always as a main but if served as a side dish, this amount yields more.

FOR GLUTEN-FREE option, leave out the bread or use appropriate bread.

BUON APPETITO!

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Roasted orange chicken with fennel

This is my new favourite chicken recipe. It is a more winter-y recipe since it has oranges and fennel, both more in season in winter, but I just had to try it. The original recipe calls for blood oranges but I couldn’t find them in June. In my opinion any kind of oranges would work.

prep time 15min     cook time 45 min
ingredients for 6
  • 1,2 kg chicken thighs or pieces
  • 4 tablespoons extra virgin olive oil
  • 2-3 tablespoons flour
  • 1-2 fennel bulbs
  • 1 big onion
  • 2 carrots
  • 1-2 garlic cloves
  • 3 oranges
  • big handful of olives of your choice
  • rosemary sprig
  • a cup of chicken stock (or water)
  • half a cup of white wine
  • salt and pepper

1. Turn on the oven to 175 degrees.

1.  Brown the skin-on pieces of chicken in a hot pan in olive oil and season with salt and pepper. Add the wine and let  simmer for a few minutes for the alcohol to evaporate. Sprinkle with flour. Remove the chicken and the juices to a large glass ovenproof pan.

2. Slice the fennels, save the fronds for garnish, slice the carrots, peel and chop the onions and garlic and add to the pan.

3. Peel two of the oranges with a sharp knife and segment them taking care of removing all the white pith and also the membranes. Add the segments and also the juice of the third orange to the pan.

4. Add the olives, rosemary and pour the chicken stock over the chicken.

5. Place in the oven and roast for 40-45 minutes or until the chicken pieces are cooked through.

6. Serve with rice, quinoa or couscous.

FOR GLUTEN-FREE option use appropriate flour

BUON APPETITO!

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Chickpea salad

I have a yummy salad recipe for you today: chickpeas, leafy greens and eggplant. This is one of those salads where you can use whatever veggies you have at home, and it is always good and filling.

prep time 10 min
ingredients for 2
  • 1 can (400g) chickpeas
  • roasted eggplant slices
  • 1 small cucumber
  • either a bag (125g) leafy greens or bag (125g)of baby spinach or both
  • handful of radishes
  • extra virgin olive oil
  • salt
  • balsamic vinegar

1. Place the leafy greens on your salad plate or bowl.

2. Drain the chickpeas and place the on top of the leafy greens.

3. Wash cucumber and radishes, slice them and add to the salad.

4. Halve the roasted eggplant slices and add to the bowl.

5. Make the dressing with extra virgin olive oil, balsamic vinegar and salt and toss the salad with it.

tip: like I said, you can use different ingredients. Here I have halved cherry tomatoes and celery rounds, but no radishes nor leafy greens.

BUON APPETITO!

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Stir fried yellow bell peppers

Peperoni alla Nonna is one of the all time favourites in our home. The recipe is from my late mother-in-law hence the name Grandma’s peppers. Super easy to make and can be used as an appetizer or a side dish.

prep time 10 min     cook time 20 min
ingredients for 4
  • 3-4 yellow bell peppers
  • 4-5 tablespoons extra virgin olive oil
  • handful of Gaeta olives
  • salt
  • 4-5 tablespoons grated Parmesan

1. Cut peppers into strips and pat them dry.

2. In a large skillet heat the olive oil. Start frying your peppers in batches. Do not crowd the skillet. You may find a splash guard useful at this time.

3. After 4-5 minutes on high heat, turn the heat to medium and turn the strips. Season with salt. The peppers need to start turning brown.

4. Keep cooking until peppers are soft, about 8-10 minutes.

5. Move the first batch onto a plate and repeat with the others.

6. When done, put all the peppers in the skillet once more and add the olives, pitted if you want. Now add the “secret” ingredient which is the grated Parmesan. Stir to coat and turn off the heat after 1-2 min.

7. Serve warm or cold.

BUON APPETITO!