Peperoni dorati
Golden peppers
- 4 sweet peppers
- 2 eggs
- 250 ml (8fl oz - 1 cup) olive oil
- 30 g (1oz) white flour
- Salt
- Time:
preparation: 20 minutes
cooking: 1 h - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Arrange peppers on a rack on a foil-lined grill pan. Grill and turn frequently until all sides are slightly charred and blistered. Put them in a paper bag and let them cool; the stream trapped inside the bag helps loosen the skins.
When the peppers are cool, peel off the charred skin, using your fingers or a small sharp knife if necessary. Cut out the stem and core, scarping out any seeds. Slice into large pieces and season with salt.
Beat the eggs with a pinch of salt. Dip the pieces of peppers first into white flour and then into beaten eggs.
Heat the oil in a non-stick frying pan. Add peppers and fry on both sides for about 2 minutes until golden.
Serve hot.
Note
- It isn't a light dish, so it would be better to eat together only some cheese or a slice of grilled meat.
What's the right wine?
You have to choose wine according to the main dish
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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