Fresh Italian Peppers What to do?
I picked a basket from my garden today. In my family's region, they wash and dry them thoroughly. Then, they cut off the stem and the top so that some of the seeds and inside under the tops are showing.
We then fry them in olive oil (med high). They eventually wilt down and become golden coloured and a little blistered (no where near the same as roasting peppers); turn to get an even cooking on all sides. Put in a single layer in a platter and salt them with sea salt as they come out. They are served as side dish, but we have also had them in sandwiches. The saltiness and tang from the pepper, plus we dredge the bread in the peppered oil that is in the platter. A delicious pepper sandwich. We also use it to fry when browning garlic to go with fried potatoes.
They are sweet and are usually pan-fried with onions and eaten with sausage in my family. Occasionally, they are oven roasted and peeled, service with garlic, olive oil and red wine or balsamic vinegar as a side dish. I've never tried them fire roasted. Sometimes they are put into omelettes or even added to Italian cold cut sandwiches. Not exactly sure of the spelling, but it might be something like "taglianelli". Looks like a light green poblano, but has no heat.