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  • Writer's pictureRosangela Atte

Peperoncini Verdi Di Fiume

Updated: Dec 5, 2021

One of the dishes from my Cucina Povera series.

A fresh, easy side dish, that is a staple in every Neapolitan home during the summer months. It can be used as a side, part of an antipasto, bruschetta topping, and also eaten with pasta.

This small green pepper is cultivated in the Sarno Valley, including the territory of the Agro Nocerino Sarnese, in the province of Salerno,

and in the southwest part of Naples, the area of Pompeii. It has a very ancient origin, it was introduced in the Sarno Valley by Cistercensi French monks, who were invited from the King Carlo d'Angiò, to build up two abbeys in the territory of Naples and Eboli. The first abbey was founded around the Sarno river, hence the name "Green Pepper of the River"

Unfortunately, you cannot find this type of pepper here, but shishito peppers are a great substitute for this dish.


-1lbs shishito peppers

-2 cups ripe tomatoes

-3 garlic cloves

-Fresh basil

-1/4-1/2 cup EVOO

-Salt to taste


Wash, dry and cut the top off the peppers, trying to remove most of the seeds. Heat up a pan, add the oil and fry the peppers until skin blisters.

Remove the peppers, discard part of the oil, turn the heat on medium, add the chopped tomatoes and garlic cloves cut in large peices. Add salt and cover with a lid until tomatoes and garlic are soft. Add the peppers to the sauce, gently toss, adjust seasoning, add basil and you're done!

Buon Appetito Amici!


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