Growing up in the ‘big toe’ of the boot (Calabria), my mother would often help my Nonna make these peppers & garlic for the workers who picked olives on their farm. For me, this is comfort food. I eat them just with bread, with eggs, with steak or shrimp, with pasta…literally with everything, breakfast, lunch, dinner, or snack. The preparation is simple and easy, but as with the best traditional Italian recipes, technique is everything.
Typically, my family uses Hungarian Hot or Sweet and even jalapeño. It will work with so many peppers – just pick your favorite or cook up a combination.
Start by heating your skillet with about 2 to 3 tablespoons of extra-virgin olive oil (per my Mamma, there is NO substitute). Once slightly heated, add a ton of peeled, fresh garlic (I’m not kidding, we add like 16 cloves for every 5 peppers). You will start to hear a sizzle – once one side is nicely golden browned, flip to cook the other side (about 3 minutes per side). The oil absorbs the garlic and pepper flavor, so no need to keep it in the pan. Sop that goodness up with delicious Italian bread…and Buon Apetito!
Watch me and my #1 favorite lady (my amazing Mamma):
