Fried Small Green Peppers (Starter)
We came across this green pepper dish during our holiday in Majorca this year. The peppers can be small immature sweet varieties or one of the slightly hotter naturally small types. I would not recommend using very hot types but feel free to blow yourself away trying if you like. The dish was originally served as a starter but could be served as an accompanying vegetable, possibly with less salt incorporated. Don't be afraid to experiment a little.
|Ingredients for 3 to 4 servings (about 8 peppers
Wash the peppers and pat dry with kitchen paper.
Heat the oil in a fairly large non-stick frying pan until fairly hot but not smoking. Add the bay leaves and finely sliced garlic and fry for about 30 seconds, add the green peppers. Stir and fry until the peppers begin to soften, possibly about 3 to 4 minutes, then reduce the heat slightly and cook, covered, for another 3 to 4 minutes. When properly cooked, the peppers should be fairly tender and slip off their stems quite easily and the garlic should be lightly browned. Put all the peppers on to a serving plate with most of the oil and garlic and sprinkle the salt evenly over them.
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