Spanish-style blistered friggitelli with coarse salt
Like pimientos de padrón: sweet, sometimes hot.
Open in the appPer serving
- Calories
- 83 kcal
- Protein
- 1.2 g
- Carbohydrates
- 10.1 g
- Fat
- 5.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Italian frying peppers150 g
- Extra virgin olive oil1 teaspoon
- Saltto taste
In season: June – September
Method
- Wash the friggitelli peppers and dry them thoroughly with a tea towel: water would make the oil spit. Leave the stalks on for picking them up.
- Heat the olive oil in a wide frying pan over high heat until hot.
- Add the peppers in a single layer and fry for 6–8 minutes, turning often, until blistered in patches and softened.
- Transfer to a plate, sprinkle with coarse salt and serve hot.
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