The smell of peppers cooking in the kitchen instantly transports me to my Zia’s house in Cocumola. The aroma that fills the room leaves a sweet scent in the air. Inhaling it puts a giant smile on my face.
Pointed peppers are like currency in Southern Italy. On our last road trip to Salento, Murray and I brought back a car boot full of peppers from my Zio’s plot of land. However, after my stash ran out I had to begrudgingly fork out 90p for one pointed pepper at the supermarket. I’d say it’s still a lunch worth paying for if you ask me. You can use bell peppers, which I do when I’m feeling in need of a hit without such an expense.
About as simple as it can get, a bit of olive oil in a pan, throw in a handful of peppers and that is it – heaven on a plate. I can’t help but let out a big “mmmmmm” when eating them. Serve with bread, of course. You can also have them as an antipasto.
6 Pointed Peppers
- Wash the peppers and cut the tips of their heads off. Take seeds out.
- Heat a generous amount of olive oil in a frying pan.
- Place the peppers in the pan and fry on a medium head until completely softened.
- Place on some kitchen towel to drain excess oil.
- Sprinkle with salt. Serve warm or cold.