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You are here: Home / Recipes / Appetizers / PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar

PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar

07/24/2015 by Filippo Trapella 3 Comments

PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar

A couple of days ago dining with my wife Caterina, we were talking about Italian fried peppers, a delicious traditional dish served cold, and dressed with oil and vinegar, as in the south of Italy its’s used to prepare. Yesterday morning wandering around the aisles of my preferred grocery, I saw a box of Sweet mini peppers in plain sight, and I thought about the previous day chat with Caterina. I bought them right away and I quickly reach my kitchen to give vent to my cravings! I prepared the sweet mini peppers with basil, garlic and balsamic vinegar, then I let them rest covered overnight in the fridge. The pan fried sweet mini peppers are perfect to be tasted with bread crostini, but next to roasted sausages or with a delicious slice of aged Pecorino cheese and cured meats as well.

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fried-sweet-peppers

  • 1 lb (450 gr) sweet mini peppers
  • 2 cloves of garlic
  • 10 oz extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 10 leaves basil leaves
  • to taste black pepper
  • 1 tsp table salt

mini bell peppers

Olive oil, garlic and basil leaves

Wash the basil leaves and dry dabbing them with a cloth. Peel the garlic and crash the cloves. Pour the olive oil in a large Sauce pan, the oil should be 1/2 inch deep. Dive basil leaves and garlic cloves into the oil and heat it on low heat until the garlic is soft.

sweet basil leaves and garlicmini bell peppers

Sweet mini peppers

Whereas the oil is flavoring with garlic and basil, wash the mini sweet peppers and drain them carefully. Cut the peppers in half and eliminate the seeds.  Brush with a cloth the inside of the peppers to absorb any moisture.

Pan fried mini bell peppers, marinated with garlic and basil

Pan fried peppers

When the garlic is soft, drain it together with basil leaves and let everything rest on a paper towel. Raise the oil temperature and pour inside a single piece of pepper. When the pepper begin to fry briskly, add more peppers, as many as they can cook without overlapping. Close the sauce pan with a lid. At this point, proceed with an intense cooking. Be sure that the oil do not overflow from the pan! Cook the peppers  5-7 minutes, raising the lid every 2-3 minutes and turning the peppers. When the oil sizzle will be lowered, the peppers are cooked. When the peppers are ready, pick them out of the oil with a pair of tongs, and strain them on paper towels to dry the oil in excess. Repeat the operation until all peppers are cooked.

PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar

Finishing

Mince finely the garlic and the basil leaves used to flavor the cooking oil. Then, pour the mixture into a bowl, along with the balsamic vinegar, a tbsp of olive oil, table salt and a sprinkling of black pepper. When the sweet mini peppers will reach room temperature, season them with the mixture of vinegar, oil, garlic and basil. Toss the peppers gently to avoid breaking them. Finally, rest the peppers into the fridge for at least 6 hours. Then serve and enjoy!

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3.0 from 1 reviews
PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
A couple of days ago dining with my wife Caterina, we were talking about Italian fried peppers, a delicious traditional dish served cold, and dressed with oil and vinegar, as in the south of Italy its's used to prepare. Yesterday morning wandering around the aisles of my preferred grocery, I saw a box of Sweet mini peppers in plain sight, and I thought about the previous day chat with Caterina. I bought them right away and I quickly reach my kitchen to give vent to my cravings! I prepared the sweet mini peppers with basil, garlic and balsamic vinegar, then I let them rest covered overnight in the fridge. The pan fried sweet mini peppers are perfect to be tasted with bread crostini, but next to roasted sausages or with a delicious slice of aged Pecorino cheese and cured meats as well.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Side - Appetizer
Cuisine: Italian
Serves: 4
Ingredients
  • 1 lb (450 gr) sweet mini peppers
  • 2 cloves of garlic
  • 11 oz (300 ml) extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 10 leaves basil leaves
  • to taste black pepper
  • 1 tsp table salt
Instructions
  1. OLIVE OIL, GARLIC AND BASIL LEAVES
    Wash the basil leaves and dry dabbing them with a cloth. Peel the garlic and crash the cloves. Pour the olive oil in a large Sauce pan, the oil should be ½ inch deep. Dive basil leaves and garlic cloves into the oil and heat it on low heat until the garlic is soft.
  2. SWEET MINI PEPPERS
    Whereas the oil is flavoring with garlic and basil, wash the mini sweet peppers and drain them carefully. Cut the peppers in half and eliminate the seeds. Brush with a cloth the inside of the peppers to absorb any moisture.
  3. PAN FRIED PEPPERS
    When the garlic is soft, drain it together with basil leaves and let everything rest on a paper towel. Raise the oil temperature and pour inside a single piece of pepper. When the pepper begin to fry briskly, add more peppers, as many as they can cook without overlapping. Close the sauce pan with a lid. At this point, proceed with an intense cooking. Be sure that the oil do not overflow from the pan! Cook the peppers 5-7 minutes, raising the lid every 2-3 minutes and turning the peppers. When the oil sizzle will be lowered, the peppers are cooked. When the peppers are ready, pick them out of the oil with a pair of tongs, and strain them on paper towels to dry the oil in excess. Repeat the operation until all peppers are cooked.
  4. FINISHING
    Mince finely the garlic and the basil leaves used to flavor the cooking oil. Then, pour the mixture into a bowl, along with the balsamic vinegar, a tbsp of olive oil, table salt and a sprinkling of black pepper. When the sweet mini peppers will reach room temperature, season them with the mixture of vinegar, oil, garlic and basil. Toss the peppers gently to avoid breaking them. Finally, rest the peppers into the fridge for at least 6 hours. Then serve and enjoy!
  5. PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar
3.3.3077

 

 

 

 

Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sides, Vegan, Vegetarian Tagged With: apetizer, aside, basil, bell peppers, bread, cheese, Crostini, fried, garlic, italian, mini sweet peppers, pan fried, pecorino, peppers, red, roasted, sausage, Sicilian, side, sweet, sweet peppers, yellow

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Comments

  1. The Steaming Pot says

    07/25/2015 at 11:36 pm

    What a colorful dish, with my favorite ingredients put together! I’m sure I’m going to love it.

    Reply
  2. Sylvia Maione says

    01/15/2019 at 8:28 am

    Very very good!!! Serve hot or cold – wonderful with sausage French bread and cheese!!!

    Reply
    • Filippo Trapella says

      01/15/2019 at 8:35 am

      Thank you Sylvia!

      Happy cooking 🙂

      F.

      Reply

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