traditionally deep fried in olive
oil, warmed initially with a soft
temperature. Before, peppers must be
washed and dried up with a piece of
cloth to remove any dirt. Finally,
they are seasoned with coarse salt.
asked question is whether to fry
them with or without the penducle
(stem). The answer is: at the
beginning of the season, better
without; the penducle is a herb and
brings a light herbaceous flavour to
the pepper. If peppers are to be
eaten with other dishes and a fork,
then without penducle as well. If
they are to be eaten as tapas
and with hand, then the penducle can
be left and we will save the time to
cut it out.
are more ways to cook peppers, such
as a filling for pies; together with
meat in brochettes; fried with
tempura, in cheese tapas;
as garnish for meet and fish, etc.