Friggitelli peppers and tomatoes
- Prep time:
- 10 min
- Cook time:
- 24 min
- Total time:
- 34 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 40 g -
fresh garlic 2 cloves unpeeled -
friggitelli peppers 400 g in diamonds -
fine salt 3 Liffo spoons -
fresh tomatoes 200 g in strips -
pine nuts 30 g whole -
fresh basil 10 sheets whole
Allergens: tree nuts
Friggitelli are small, thin-skinned peppers, almost never hot, cooked whole with no need to peel them. They should be left to wilt until they wrinkle: it is when they give way that they turn sweet — before that they stay grassy. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 40 g of extra virgin olive oil and 2 cloves of fresh garlic, unpeeled.
Container 2
In the second container put 200 g of friggitelli peppers, in diamonds and 3 Liffo spoons of fine salt.
Container 3
In the third container put 200 g of friggitelli peppers, in diamonds.
Container 4
In the fourth container put 200 g of fresh tomatoes, in strips.
Container 5
In the fifth container put 30 g of pine nuts, whole and 10 sheets of fresh basil, whole.
- Select when the recipe should be ready
Liffo needs 24 minutes of cooking for this dish.
Tips
Use San Marzano or cluster tomatoes. Remove the seeds and cut them into long strips.
Plating
Also ideal warm, paired with white rice or as a side dish; excellent also for dressing bruschetta by adding a few anchovy fillets, burrata tufts, and extra virgin olive oil served raw; as a sandwich filling with soft cheese, omelet, or chickpea hummus.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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