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Vegetables
(More vegetable recipes)

Friggione (Big Fry)
Preparation: 25 minutes
Cooking Time: 40 minutes, plus 5 minutes to set
Ingredients (Serves 6)
3Bell peppers (red, yellow and orange [not green–Brigit's note]), sliced
3 Onion, sliced Julienne style
2 Stalks celery, chopped
5 Medium tomatoes, coarsely chopped (discard seeds)
3 Garlic cloves, whole
3/4 cup Cilantro, finely chopped, including stems
3 Tbs. Extra virgin olive oil (EVOO)
• Coarse sea salt to taste
Preparation
• Warm EVOO in non-stick deep frying pan or wok, add onions and garlic and cook for about 5 minutes on medium-low heat. Don't let onion change color.
• Add chopped celery, mix, and cook for 5 more minutes.
• Add sliced bell peppers and cook for 15 minutes stirring from time to time.
• Add chopped tomatoes.
• Add salt to taste and cook for 15 minutes stirring from time to time.
• Add cilantro chopped at the moment, stir thoroughly, turn off heat and let sit for 5 minutes before serving.
Friggione: Onion and Garlic - step 1: image 1 of 6 Friggione: Onion, Garlic and Celery - step 2: image 2 of 6 Friggione: Onion, Garlic, Celery and Peppers - step 3: image 3 of 6
Friggione: Onion, Garlic, Celery, Peppers and Tomatoes - step 4: image 4 of 6 Friggione: Onion, Garlic, Celery, Peppers, Tomatoes and Cilantro - step 5: image 5 of 6 Friggione seved with Grilled Queso Fresco Casero: image 6 of 6
Click on the images above to see larger pictures
Comments
• Though the ingredients are similar to those which goes into the Peperonelle, the result is quite different. The tangy, somewhat citrusy flavor added by the cilantro, and the lack of creaminess provided by the almost melted eggplant, makes all the difference.
• This recipe is based on a poor, traditional Italian peasant dish made by frying together whatever fresh produce and odori (aromatic herbs) was in season, on a base of sliced onion.
Wine and Beverage Pairing
• Vermentino Maremma Toscana IGT – Bianco d'Elisa, Falanghina Pompeiano, Caliscana Fior Fiore – Ansonica.


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    August 25, 2010
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