Long green Italian peppers with thin skin, picked the day we prepare your order in the Ribera market gardens. The classic frying pepper: sweet flesh, no bitterness, and it holds its shape in the pan.
Long green Italian peppers with thin skin, picked the day we prepare your order. They’re the classic frying pepper: the one that goes next to a pair of fried eggs or on top of a sandwich.
Into the pan whole, with oil and coarse salt, over a medium heat until the skin wrinkles. They also work in escalivada with aubergine, or raw in a salad if you slice them finely.
A good week in the fridge. The thin skin is what makes them good for frying, but it’s also what makes them wrinkle sooner than a roasting pepper: don’t leave them until the end of the week.
