Friggitelli with Tomato is one of my favorite summer side dishes, very appetizing and very simple to prepare, perfect for this season.

Friggitelli, also known as friarelli or puparuoli, are a variety of small green peppers, typical of Campania and southern and central Italy.

The recipe is very simple, and once you bring this dish to the table, you’ll lick your chops.
The green peppers are a vegetable we find in the summer months, and their characteristic is precisely their slightly bitter taste.

They are ideal as a side dish and also a great pasta seasoning.
Friggitelli, more commonly known as green peppers or puparuoli in the Campanian dialect, are vegetables rich in nutrients.

They have an elongated shape ending in a point, up to three inches long, and are green. Despite the name, they are not spicy but very sweet.

Other possible ways to enjoy them without altering the taste could be to cook them in a skillet with oil and garlic; grill them or bake them in the oven.

Generally, friggitelli serve as a side dish for a main course, often a meat or fish dish.

And what about dipping bread into the sauce flavored with tomato friggitelli and delicious olive oil? Very tasty, especially if you enjoy them with freshly baked bread. And now let’s see how to prepare them together!

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

199.37 Kcal

calories per serving

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Energy 199.37 (Kcal)
Carbohydrates 12.27 (g) of which sugars 6.65 (g)
Proteins 2.54 (g)
Fat 17.25 (g) of which saturated 2.47 (g)of which unsaturated 2.78 (g)
Fibers 5.34 (g)
Sodium 869.21 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Friggitelli with Tomato

2.2 lbs friggitelli
21.2 oz peeled tomatoes (or very ripe tomatoes)
1 clove garlic
4 tablespoons extra virgin olive oil
to taste salt

Tools

Preparation for Friggitelli with Tomato

Wash and clean the friggitelli by removing the stem.
Cut the friggitelli in half and remove the seeds. Dry them to prevent the oil from splattering during cooking.
(If they are small, you can leave them whole).
In a non-stick pan, cook them over high heat for a few minutes with enough olive oil, stirring often.
(A tip: cover with a lid to prevent oil splatters).
When they are tender, after about 15 minutes, drain them from the pan and set them aside.
(More or less when they have reached softness and a slight color).
In the same pan where we sautéed the peppers and then removed them, fry a whole garlic clove, let it brown, add the peeled tomatoes cut into large pieces, and let it cook.
(You can replace with very ripe tomatoes).
Adjust the salt if it’s a bit acidic, add a pinch of sugar, remove the garlic, and if you like, add some basil leaves.
Halfway through cooking, add the previously cooked friggitelli, stir to blend the flavors, taste, cover with a lid, lower the heat, and finish cooking.
Serve them at room temperature, a real delight, in my opinion!
And they are also very simple to prepare, see?
Enjoy your meal