Friggitelli are a must during the summers in Southern Italy, but they can grace the table all year round. Friggitelli can be loosely translated as meant to be fried since the word comes from ‘friggere’, meaning frying in Italian. They are green, dinky, and with a bittersweet taste. Although they are versatile and can be made in various ways, frying them will give the best results.
Chef Pasquale Cozzolino
Pasquale Cozzolino, chef and co-owner at Ribalta Restaurant in New York, the eatery known for offering one of the most authentic Neapolitan pizza in the Big Apple, shares his authentic Southern Italian friggitelli recipe, prepared with tomatoes. Take Chef Cozzolino for his word: “They are amazing”.
Friggitelli by Chef Pasquale Cozzolino
Serves 5
Ingredients:
1 pound of pepperoncini, green chili peppers
½ pound of Cherry Tomatoes
10 leaves of fresh Basil
Sunflower oil as needed
3 oz extra virgin olive oil
2 cloves of Garlic
Salt as preferred
Method:
After rinsing the peppers, start removing the petioles with a knife without removing the pedicel. Fry the peppers in sunflower oil over medium heat and with a lid. As soon as they soften, drain them, and set them aside. In a pan, brown a garlic with a drizzle of extra virgin olive oil, add the cherry tomatoes, and cook over medium heat for 5/10 min.
Finally add the peppers to the tomatoes, along with the salt and the basil.
If you want to add a chef’s touch, place them in a coppa pasta, a round-shaped food mold, in order to present them in the most sophisticated way. To enhance the taste you can pair them with a tasty smoked provola cheese or mozzarella.