Surprisingly mild and with a slightly bitter taste, sweet green chili peppers (better known in Italy as “friggitelli”) are a typical vegetable from Campania, grown in the area of Agro Nocerino Sarnese, near Salerno, and in the areas of Acerra and Nola, both near Naples. The two types are slightly different: the nocerese variety features more of an uneven shape, while the Neapolitan kind is elongated and pointed.
Friggitelli or friarielli?
The difference is not only in their shape. Green chili peppers are known throughout Italy as “friggitelli,” but in the Agro Nocerino Sarnese, one of the main areas of production, they are usually called “friarielli.” This may seem strange to Italian natives, as in the rest of Italy, friarielli is another name for broccoli rabe.
In the end, friggitelli and friarielli both refer to the preferred cooking method: frying. But if you’re in Campania and about to order some at a restaurant, it’s better to use the right name: while in the Agro area you have to ask for “peperoncino friariello,” or “friariell,” in Naples you have to call them “puparulill” or “peperunciello e’ ciumm.”
How to cook green chili peppers, or “friggitelli”
Friggitelli derives from the word “friggere,” meaning “to fry.” And the green chilies were made to be fried and are perfect as a side dish or appetizer. As someone from the Nocerino area, I can assure you that this recipe is also a delicious filling for sandwiches, perfect to go with a hamburger.
Traditional friggitelli
The traditional recipe calls for whole friggitelli, without removing the seeds and stem (so you can even eat them with your hands). First, wash the friggitelli and dry them well; in a pan with extra-virgin olive oil, sauté a clove of garlic (add dried chili pepper, if desired); fry the chili peppers over a high heat for a few minutes, add salt, then lower the heat and add in a bit of water; cover with a lid and cook for about 10 minutes until they have shriveled up a bit. Usually, fresh tomatoes are added halfway through cooking, resulting in a delicious sauce. This is probably the most common recipe in Campania for this delight, but it’s not the only one.
Friggitelli with potatoes
An alternative is to pair friggitelli with potatoes. Make sure to cut the potatoes into smaller wedges so they cook more easily. You can make this recipe in two ways: in the first case, the potatoes should be cooked together with the friggitelli, but you’ll have to account for enough extra time to ensure the potatoes are cooked thoroughly. Alternatively, you can first prepare the friggitelli and, once cooked, remove them from the pan momentarily to cook the potatoes in the residual oil. Then, add them back into the pan and mix them together with the potatoes.
Stuffed friggitelli
Another must-try recipe is stuffed friggitelli. Remove the top of the pepper and try to remove the seeds from the inside without breaking it. Stuff the peppers with whatever you like and bake them for about 20 minutes at 350°F. Need ideas for the filling? Try a classic combination of chopped meat, eggs, herbs, bread crumbs and grated cheese, or a mix of tomatoes, basil, capers, breadcrumbs, and pecorino or feta cheese. Experiment and indulge! Friggitelli are also excellent as a topping for pasta: in this case, slice them into rounds and make sure to remove the seeds and stem.
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