Friggitelli sautéed with mint salmoriglio, melon and toasted almonds
Sautéed friggitelli peppers, mint salmoriglio, melon, and toasted almonds: today's recipe from the Best Italian Recipe project focuses on summer flavors and a balance of sweetness, freshness, and crunch. Timut pepper complements the dish with its aromatic note and adds even more character to a simple, colorful dish.
- 400 g peppers
- 250 g melon pulp
- 30 g almonds
- 40 g extra virgin olive oil
- 10 mint leaves
- 2 tablespoons lemon juice
- Timut pepper
- sale
- Wash the peppers, dry them and, if you prefer a more delicate result, remove the stalk and seeds.
- Heat a little extra virgin olive oil in a pan, add the peppers, and sauté over medium heat for 6-8 minutes, stirring frequently, until tender and lightly charred. Season with salt only at the end.
- Toast the almonds in a pan without seasoning for a few minutes, until lightly golden. Chop them coarsely and set aside a small amount for the final dish.
- Prepare the salmoriglio, a traditional Southern Italian condiment, especially in Sicily and Calabria, typically made by emulsifying extra virgin olive oil, lemon juice, herbs, and salt. Combine the oil with the lemon juice and chopped mint leaves, then whisk until smooth. Add some of the almonds and season with freshly ground Timut pepper.
- Peel the melon, remove the seeds, and scoop out the pulp. Cut it into even cubes and season with some of the salmoriglio.
- Arrange the peppers on a serving platter, scatter the melon cubes over them, and garnish with the mint salmoriglio. Sprinkle with the reserved toasted almonds and serve warm or at room temperature.
The recipe comes from Sicilian Floriana Meli, who learned to cook by observing and has retained a keen eye for selecting ingredients. In Palermo, she loves going to the early morning market, searching for the best produce, and chatting with the greengrocers. Organized and methodical in the kitchen, she pays particular attention to temperatures and textures, especially when adding a sweet component to a savory dish. In this case, she chose to combine friggitelli peppers and melon, complementing everything with the freshness of mint, the aroma of Timut pepper, and the crunch of toasted almonds.