Italian Sweet Frying Peppers Recipe

I love this recipe because it’s a simple yet flavorful way to transform fresh Italian sweet peppers into a delicious dish that feels like a taste of summer. The combination of olive oil, garlic, and a hint of red wine vinegar creates a perfect savory blend that pairs beautifully with the sweet peppers, making it a delightful addition to any meal.

I enjoy collaborating with Italian sweet frying peppers; they are multipurpose and rich in nutrients. This uncomplicated recipe has me cooking them in olive oil, with thinly sliced garlic for depth, and just a whisper of salt and black pepper to make their natural sweetness shine.

If I felt like leaving the dish unfestive, I would not add the leisurely splash of red wine vinegar that really brightens the peppers and gives the whole thing a nice pop. If I were not using the basil to make pesto this week, I might chiffonade some leaves and toss them in as a delicious and fragrant finishing touch.

Ingredients

Italian Sweet Frying Peppers:
High in vitamin C and antioxidants; delightful, gentle taste.

Olive Oil:
Fats that are good for you; make food taste great; help keep your heart healthy.

Garlic:
Comprises alliin; alliin ain’t; ain’t no alliin, no problem; garlic juice.

Sea Salt:
Improves flavors; holds minor amounts of minerals; achieves dish equilibrium.

Black Pepper:
Properties that reduce inflammation; enhance the absorption of nutrients.

Red Wine Vinegar:
Acidity that is tangy; aids in digestion; optional zest.

Fresh Basil:
Scented herb; bestows vitamins A and K; nonessential adornment.

Ingredient Quantities

• 1 pound Italian sweet frying peppers
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar (optional)
• Fresh basil leaves for garnish (optional)

Instructions

1. Wash the Italian sweet frying peppers in cold water, and dry them with a paper towel.

2. Cut the peppers into strips by slicing them lengthwise, removing the seeds and stems, and then cutting them into strips.

3. Place a large skillet that has a thick bottom over medium heat. Add the olive oil and heat until it shimmers.

4. In the skillet, add the sliced garlic and sauté for about 1 minute, or until it becomes fragrant.

5. The skillet is awaiting the arrival of the pepper strips, which will be added and then tossed with the olive oil and garlic.

6. Ensure an even distribution when seasoning the peppers with sea salt and freshly ground black pepper.

7. Sauté the peppers for 10-15 minutes, stirring occasionally, until they are soft and slightly blistered.

8. If you are using it, drizzle the red wine vinegar over the peppers and stir well to combine.

9. Take the heat away from the skillet, and move the peppers to a dish for serving.

10. If you would like to, you can add some fresh basil just before serving to give the dish an extra beautiful appearance. Then, serve it warm, either as a side dish or as a topping for bread.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large skillet with a thick bottom
4. Measuring spoons
5. Spatula or tongs
6. Paper towels

FAQ

• What are Italian sweet frying peppers?These long, sweet, and thin-skinned peppers are the perfect ingredient for Italian cooking. They are ideal for frying because of their tender texture.
• Can I use another type of oil for frying?Certainly, you can use other oils such as canola or sunflower oil in place of olive oil, but none will match the level of flavor that olive oil brings.
• Do I need to seed the peppers before cooking?The seeds do not need to be removed, but you may do so if you want a presentation with a cleaner look and a milder taste.
• How do I know when the peppers are done frying?The peppers are done when they are tender and a bit charred, usually after 6-8 minutes of frying over medium heat.
• Is red wine vinegar essential to the recipe?The vinegar is not necessary but does contribute a slight tang that boosts the sweetness of the peppers.
• Can these peppers be served cold?Indeed, they can be savored at ambient temperature or as a component of a cooled antipasto platter.
• What’s the best way to serve these peppers?By themselves, they are wonderful, as a side dish, or with grilled meats or sandwiches. And if you really want to take them over the top, top them with fresh basil.

Substitutions and Variations

Substitute avocado oil or sunflower oil for olive oil.
Garlic: Use 1/4 teaspoon garlic powder per clove instead.
Sea salt: Substitute with kosher salt or regular table salt.
Ground black pepper: Substitute by using an equal amount of white pepper or half that amount of cayenne pepper.
Red wine vinegar: Replace it with apple cider vinegar or white wine vinegar.

Pro Tips

1. For an extra depth of flavor, roast the peppers over an open flame or under a broiler until the skins are charred before slicing. This will add a smoky element to the dish.

2. Consider adding a pinch of red pepper flakes to the oil along with the garlic for a subtle spicy kick that complements the sweetness of the peppers.

3. If available, use high-quality extra virgin olive oil to enhance the flavor of the dish, as it will complement the sweetness of the peppers and the aroma of the garlic.

4. To add a hint of zestiness, grate a little lemon zest over the peppers just before serving, balancing the sweetness of the peppers and the acidity of the vinegar.

5. When garnishing with basil, gently tear the leaves by hand instead of chopping them with a knife. This prevents bruising and ensures the basil retains its fresh aroma and vibrant color.