The green peppers in a pan (in Neapolitan dialect “puparulill ro ciumm”) are a typical summer side dish of Neapolitan cuisine.
This variety of green peppers, found almost exclusively in Campania, should not be confused with the friggitelli found in other parts of Italy, characterized by a slightly bitter note and usually consumed simply fried or possibly stuffed, as they generally have a size that allows it.
The Campanian green peppers, on the other hand, are a sweeter and smaller variety, and generally, the smaller they are, the better they taste.
They are prepared fried and then cooked with a sauce of fresh cherry tomatoes, garlic, and lots of basil.
They make a perfect side dish for various main courses, but they are also great for dressing pasta dishes, like spaghetti with green peppers and for topping pizzas and bruschettas.
Come on, take a minute to read the recipe and then … let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10 oz green peppers
- 5 oz cherry tomatoes
- 1 clove garlic
- A few leaves basil (fresh)
- to taste extra virgin olive oil
- to taste fine salt
Steps
To prepare the green peppers in a pan, start by cleaning the peppers by removing the stem and internal seeds, then wash them under running water. Then let them dry well on a clean kitchen towel.
Then move on to cooking. In a pan, heat the extra virgin olive oil with a clove of garlic and when it turns golden, remove it, add the peppers, and let them cook over high heat for a few minutes until they are fried.
Meanwhile, wash and dry the cherry tomatoes and cut them in half.
At this point, having already used olive oil to fry the green peppers, I find it unnecessary to drain them and then cook them again in a separate tomato sauce, so I add the cherry tomatoes, along with a few fresh basil leaves, directly into the pan with the green peppers.
Once you’ve added the salt as well, cover the pan with a lid and let it cook for a few minutes, until the tomatoes release their characteristic sauce.
If you prefer, you can also fry the peppers first in seed oil and then cook them again in a separate tomato sauce.
Once ready, plate and serve your green peppers while hot😉.
