Sweet-and-sour friggitelli with onions, pan-fried. Friggitelli, or cornetti, are a type of small green pepper with a sweet and delicate flavor typical of central and southern Italy! They are usually fried in a pan and served as a side dish or tasty vegetarian appetizer, but they are also great sweet-and-sour or pan-fried with breadcrumbs and today we’ll prepare them just like that, sweet-and-sour, but with onions, olives and pine nuts to make a side dish to pair with fish mains or meat mains.
Let’s go to the kitchen, I’ll tell you the recipe, but before we start cooking I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lb friggitelli (or cornetti)
- 2 oz Taggiasca olives
- 2/3 cup onion
- 3 tbsp pine nuts
- to taste salt
- to taste extra virgin olive oil
- 1 tsp sugar
- 2 tbsp white wine
Tools
- Frying pan
Preparation
Rinse the peppers, remove the seeds and stems and drain them. Chop the onion and sauté it in a pan with a good splash of oil, season with salt and let it soften.
Deglaze with vinegar and once it has evaporated add the pine nuts. Stir, let everything absorb the flavors and transfer to a plate.
Serve after at least one hour of resting or, better yet, chilled after a few hours in the fridge.
Storage and tips
Store the friggitelli in the fridge, well sealed in an airtight container and consume within 3-4 days.
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