(an ancient dish from the southern regions, specifically Puglia, Basilicata and Calabria)

INGREDIENTS

- 2 large, colorful peppers
- 5/6 prickly pear peels
- 2 tablespoons of extra virgin olive oil

chili pepper (not mandatory)

Sale qb

PROCEDURE

Wash and clean the prickly pears, removing those black dots on the skin before opening them.

Once you have obtained the peels, let them dry, dabbing them with kitchen paper or a cloth (this is what I did) or leave them to dry (possibly in the sun) for a day.

Cut the peppers and prickly pear peels into strips.

Heat the oil in a pan and add the peppers. Bring to a medium heat with a lid. When they are bruised, remove the lid and put the prickly pear peels. Let it go for a few minutes, add salt and the dish is ready. And as always, Michele. P.s. Obviously I added spicy chili pepper.

Credits

Michele Zaccaro Puglian cuisine…And not only that! [ FACEBOOK® Group ]