Pan-fried Friggitelli with Cherry Tomatoes
Ingredients
Instructions
Prepare the friggitelli. Wash the friggitelli well under running water. Remove the stem and, if you prefer a more delicate flavour, make a small slit to remove the internal seeds. Then let them drain very well in a colander: the less water remains, the fewer splashes you'll have during cooking.
Cut the tomatoes. Cut the cherry tomatoes into 4 pieces. There's no need to make them too small: they will release their juice naturally during cooking.
Prepare the garlic. Lightly crush the garlic cloves after peeling them. This way they will flavour the oil without burning.
- Sauté the garlic. Heat plenty of extra virgin olive oil in a large frying pan. Add the garlic and sauté over medium heat until it releases its aroma, being careful not to let it brown too much.
Add the friggitelli. Pour the well-drained friggitelli into the pan. Be careful of any splattering if they still contain moisture. Distribute them evenly across the bottom of the pan.
Initial browning. Cook over medium heat for 5-10 minutes, stirring frequently. They should start to soften and get a light golden colour on all sides.
- Add tomatoes and salt. Season with salt to taste, add the cherry tomatoes, and stir gently. Cover with the lid and continue cooking for about 10 minutes over medium-low heat. Stir occasionally for even cooking.Finishing. At the end of cooking, the friggitelli will be soft and slightly wilted, with a natural sauce at the bottom. If you prefer them drier, cook for another 3-5 minutes without the lid.Serve them hot or warm: they are delicious both ways.
