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Fresh Italian Peppers What to do?

ExercisetoEat Aug 20, 2007 02:51 PM

I just bought 4 fresh Italian green peppers from a farmstand. I don't know what they taste like, and haven't seen any recipes for them. They are green and kind of resemble a skinny poblano pepper. Does anyone have any thoughts?

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    galka RE: ExercisetoEat Aug 20, 2007 06:04 PM

    just grill them - then put salt and pepper- they are great

    3 Replies
    1. re: galka
      ExercisetoEat RE: galka Aug 21, 2007 07:59 AM

      Okay, that sounds easy enough! I'll give that a try. Thank you.

      1. re: ExercisetoEat
        bear RE: ExercisetoEat Aug 21, 2007 08:14 AM

        If you want, after you grill them you can put them in a paper bag or covered bowl to steam, and then peel the skins. Then you candd a little marinated feta and stick them back on the grill for a few minutes. Simple and tasty.

      2. re: galka
        Gio RE: galka Aug 21, 2007 08:22 AM

        Grill, S & P, then sprinkle with extra virgin olive oil.
        You can also stuff them (cut off the top, core and seed each pepper) and bake in the oven for about 30 minutes at 375*.

      3. r
        RGC1982 RE: ExercisetoEat Aug 21, 2007 08:28 AM

        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.

        1. i
          itryalot RE: ExercisetoEat Aug 21, 2007 09:29 AM

          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.

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