Italian frying peppers are long, thin-walled and sweet, not hot. Thin walls mean they cook fast and get silky in a hot pan, which is exactly what they’re bred for. This works for the sweet snacking peppers too.

Storage: Unwashed in a bag in the fridge, up to a week, often a month.  Wash or make tidy just before using.

Serves 2–4 as a side · 15 minutes

Ingredients

  • 6–8 frying peppers and/or a big handful of snacking peppers
  • 2 tablespoons olive oil or frying fat of choice
  • 2 cloves garlic, thinly sliced or rough cowboy/girl chop.  I have been known to microplane my garlic into a delightful paste of sorts
  • Flaky or coarse salt
  • Optional: splash of red wine vinegar, grated Parmesan

Directions

  1. Wash and dry (or remove debris) the peppers well (water makes the oil spit). Leave them whole, stems on.
  2. Heat the oil in a large skillet over medium-high heat until it shimmers.
  3. Add the peppers in a single layer. Cook without moving for 2–3 minutes until blistered and browned underneath, then turn. Keep turning every couple of minutes until soft and blistered all over, 8–10 minutes total.
  4. Turn the heat to low, add the garlic and cook for 1 minute until fragrant, not browned.
  5. Sprinkle with salt, and add vinegar or Parmesan if you like. Eat by the stem, pile onto crusty bread, or serve alongside eggs, sausages or grilled anything.

Snacking peppers: Honestly, they’re great raw. Slice and dip in hummus, or stuff the halves with herbed goat cheese.