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Jul 12, 2006 09:37 PM

Italian-Style Dried and Fried Peppers

Just had these at a friend's house last week -- amazingly spicy peppers that were apparently dried and then fried in oil with garlic (and then stored in the fridge for a week). Does anyone have a recipe or at least a suggestion of how to dry the peppers? I'm not sure which to buy either. Any insight to this delicious dish would be much appreciated. They were wonderful on bread.

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  1. You'll need to identify the pepper used first.

    Once in, scroll down to "Peperoncino Varieties" and identify which one you think was used in the recipe. Drying them is easy. Just string them up from the stem and place them somewhere dry - preferably hanging somewhere.

    '...the popular hot pods are omnipresent there, and in many other Calabrian villages as well. On literally any balcony, the chiles are drying as strings (called filas here, much like ristras in New Mexico), and they are a key ingredient in many local dishes.'.

    I have a hunch it might have been these, especially if you were in NY at the time, and the family you were visiting was Italian. Italians in NY typically fry New Jersey Long Hots, just as you described. These peppers dry and become RED. Very mild heat though. Have a look.

    Second image:

    The peppers in the second image are referred to as Nardello peppers.
    Those possibly come in both the hot and sweet variety.

    Always ask before you buy. That's the caveat I have for you.

    1. My mom used to make these all the time when I was growing up. I think she called them cherry peppers. If you go to an Italian market, they should be able to tell you what to buy, if not sell you the already-dried peppers tied onto an attractive raffia cord.

      Now I'm getting a hankering for them. Thanks for the idea!

      1. A few years too late to this question. Any long chili pepper will due. The long skinny green ones that are sold in most supermarkets (Cayenne Large Red Thick) can be strung up and dried. They start out green, then dry into an orangy red color. Or, if you can find an Indian market, you can buy whole bags of already dried similar chilis. The Indian ones are skinnier and smaller, but work just fine. You then lightly fry them in olive oil, salt them - great alone or on bread.