Pan-fried peppers Recipe

Pan-fried peppers

Pan-fried peppers are a perfect side dish to prepare during the warm season. They can be served with meat, cheese, croutons or to stuff a sandwich. Very tasty with their sweet and sour note, they enhance the flavor of many dishes. Try them with a good aromatic white wine.

Pan-fried peppers are a simple and very quick summer dish to make. Peppers are low in calories, rich in vitamin C and, in red peppers, in provitamin A as well. They are very versatile, suitable as side dish, but also to stuff a sandwich or to make sauces for colorful first courses.

Recipes with peppers are common in every part of Italy, from Sicilian caponata to Piedmontese bagna cauda, among international recipes gazpacho is very famous.

During summertime – their triumphant season – you can have fun with stuffed peppers, peperonata and pasta with peppers. You can use the warm season to enclose all the flavor of these vegetables in a pickled peppers preserve and enjoy them in wintertime as well.

This recipe is best served cold, or at most warm, to bring out the sweet and sour flavor. We like it with plenty of chopped parsley, but you can also experiment with personal choices and add herbs, pine nuts, capers, raisins or garlic. To discover the many ways to cook first courses, second courses and side dishes, with these delicious vegetables, scroll down our section dedicated to recipes with peppers.

INGREDIENTS for Pan-fried peppers

• 1 red bell bell pepper
• 1 yellow bell pepper
• 2 teaspoons of sugar
• 2 tablespoons balsamic vinegar
• chopped fresh parsley
• extra virgin olive oil
• salt

HOW TO PREPARE: PEPPERS IN PAN

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Before preparing the pan-fried peppers, wash and dry them thoroughly.
Cut them into long slices and place them in a frying pan.

Start sautéing on high heat with oil and salt.

When the peppers are almost ready, add the sugar and wait for the peppers to caramelize and then add the vinegar.

Let it evaporate and arrange in an oven dish adding chopped fresh parsley. Serve the pan-fried peppers cold or barely warm.

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