Pan-fried Friggitelli with fresh tomato, a quick side dish perfect to pair with any meat or fish main course, or as a pasta condiment. Friggitelli are small green peppers usually fried in a pan and cooked whole with the stem, so they can be picked up by hand: if you prefer, you can remove it and take out the seeds inside.
I really like these small peppers because they are quick to make and tasty to eat. I often prepare them in a pan, but you can also cook friggitelli in an air fryer: they are even quicker to prepare.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs friggitelli
- 2 round tomatoes
- 1 clove garlic
- extra virgin olive oil
- 0.11 cups water
- salt
- pepper
Recommended Tools
- Pan 11 inches
Steps: Pan-fried Friggitelli with Fresh Tomato
Wash the tomatoes and friggitelli, place them in a colander, and let the excess water drain. If you don’t like the seeds inside the peppers, cut the cap and remove them, otherwise use them whole like I did.
Put a drizzle of oil in a pan, add the garlic clove and brown it for a minute, then remove it and add the whole friggitelli peppers and the peeled cut tomatoes. Cook over medium heat for about 15 minutes with the lid on, adding water to prevent them from drying out too much.
Adjust salt and pepper to taste and continue cooking, stirring occasionally. Serve the friggitelli right away.
FAQ (Frequently Asked Questions)
How long can I store them?
You can put them in an airtight container and store them in the refrigerator for a couple of days.
