"Friggitelli are a mild Italian chili pepper that are also known as friarelli. They are delicious simply roasted with salt, but this time I added a couple more ingredients."
Sauteed Friggitelli and Roasted Tomato Bruschetta
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Prep time: 5mins
Cook time: 20mins
Serves or Makes: 2
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ingredients
For the Roasted Tomatoes
- 10 1/2 ounces cherry tomatoes, sliced in half
- 1 tablespoon olive oil
- 3 sprigs thyme
- 1 clove garlic
- drizzle fig molasses or sugar
- Kosher salt, to taste
- 2 slices sourdough bread, for serving
ingredients
For the Friggitelli
- 1 pound friggitelli, sliced lengthwise, seeds removed
- 1 large red onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons golden raisins or regular raisins
- 1 teaspoon date paste or brown sugar
- Kosher salt and pepper, to taste
Method
For the Roasted Tomatoes
Step 1
Preheat oven to 350°F.
Step 2
Place all ingredients on a baking sheet. Bake until the tomatoes have burst and caramelized, about 1 hour.
Step 3
5-10 minutes before the tomatoes are done, rub the sourdough bread with a clove of garlic. Place in the oven and toast slightly.
Step 4
Add the roasted tomatoes when ready and toast for another couple of minutes. Eat immediately.
For the Friggitelli
Step 1
Heat the oil in a large pan on medium high heat add the onions. Fry till translucent, then add the friggitelli. Add salt and pepper, then add the sultanas, followed by the date paste. Sauté until the peppers are cooked but still have a crunchy bite, 7-8 minutes.