The friggitelli, also called friarelli (be careful the name is similar to friarielli which is another vegetable), they are sweet green peppers. The name of these vegetables refers to the main cooking method, or frying. Friggitelli are very rich in vitamins and mineral salts. Friggitelli are widely used in cooking, especially in central and southern Italy, as a typical summer side dish, fried and salted, or with tomato, but there are many recipes to use them.

With a strong and appetizing flavor, the “friggitelli in padella”(pan )are cooked with garlic and extra virgin olive oil, and some ripe tomatoes to further flavor. Served hot or at room temperature, friggitelli in  padella (pan )can also be prepared in advance

1 kg of friggitelli (or cornaletti) 

2 cloves of garlic 

200 grams of ripe tomatoes 

4 glasses of water 

2 spoons extra virgin olive oil 

 Salt to taste

Wash the friggitelli, cut the petioles and empty the seeds and white filaments internally,

 peel the garlic and put it in a large pan with the oil,

Wash the tomatoes, cut them into wedges and add them to the pan together with the friggitelli. 

Place on the stove and start browning without frying, 

Add the water, season with salt and cook for about fifty minutes or at least until the cooking water is almost completely consumed.

Once ready the friggitelli in the pan can be served both hot and at room temperature.

 It is possible to add a chili pepper, if you love strong flavors.

 Friggitelli peppers can be stored in the refrigerator for about two days, provided they are stored in suitable airtight containers.