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10 Comments:
I have grown "Jimmy Nardelo's" before as an example (http://www.fedcoseeds.com/seeds/seeds_pic.php?pic=3730).
They are banana shaped turn red, very mild, no heat. To cook them i cut them into strips, pan fried in olive oil, put on slice of italian bread then broiled with mozzarella and basil.
BiereBeer at 11:13AM on 10/06/09
(copied & pasted from producepete.com)
Frying Peppers
Also called Italian frying peppers, Italianelles, or cubanels, these long, pale green peppers are sweet and tender and have a thin skin. They are usually either sautèed in olive oil stuffed and baked with the stems and seeds intact, as the seeds give the peppers their characteristic flavor and sweet taste.
caramel at 11:24AM on 10/06/09
I absolutely LOVE these peppers - they're my fav.; sweet, mild, wonderful.
Caramel described them perfectly. They're hard to find sometimes, unless you have a large Italian population in your area. But when you do see them, snatch them up!
I like to stuff with sausage, garlic bread crumbs (home made), olives and oven dried tomatoes - and of course, cheese - and roast them in the oven.
WickedGoodDinner at 3:40PM on 10/06/09
They are known in non-Italian neighborhoods as Cubanelles. I love them for simply pan frying but my favorite way to make them is stuffed.
Combine chopped calamata olives, a few chopped capers and a bit of parmesan with bread crumbs, olive oil and a touch of S&P, sprinkling of dried oregano. Gently spoon the mixture into the peppers which have been slit down the side. Heat some olive oil in a shallow pan and saute the stuffed peppers, turning so all sides get browned. I add about 1/4 cup to 1/3 cup water, cover the peppers, and cook about 15 minutes till tender.
I don't know where the terms cubanelle/Italian fryers evolved. I just know I like 'em.
therealchiffonade at 4:39PM on 10/06/09
They seem to go hand in hand with Columbus Day, I have recently seen them in many local markets. I'm frying some along with Italian sweet sausage.Happy Columbus Day.
dmcavanagh at 6:21PM on 10/06/09
@2fussie, do you have a recipe that calls for them? If you can't find cubanelles, a mild banana pepper will work, as will a Jimmy Nardello.
@BiereBeer, this summer was the first time I grew Jimmy Nardello's. I think this is my new favorite not-hot pepper. I got tons of them, they taste good green and taste better after they turn red, and they're sweeter than a cubanelle. We love them--we had cheesy baked Italian sausage sandwiches tonight, topped with sauteed Nardello's and onions. My cubanelles were kind of a bust--maybe 10 from two plants.
betteirene at 11:58PM on 10/06/09
DM - I think people notice them more over Columbus day but I see them all year round as cubanelles - and when I'm lucky enough to be in an Italian neighborhood - as Italian Fryers.
Man - adding sausage! What a great idea - gotta try that one. I've only made them vegetarian (not on purpose).
therealchiffonade at 7:46AM on 10/07/09
yes the sausage stuffing sounds great. i usually blanch them lightly,
make a ricotta, parsley (egg), romano & mozz stuffing (like lasagna),
stuff them and bake them covered with marinara....
pooch at 8:54AM on 10/07/09
They are a staple of my summer diet. I have many ways of preparing them. My family and friends love my "Pepper Chips" I make using them. I should share the recipe. They come out in a perfect chewy/crunchy texture with a nice garlic and olive oil taste to compliment the peppers own flavor. A perfect topping to any sandwich or as I like to do, pair it with some hard stinky cheese and red wine.
BigWoollyMammoth at 9:14AM on 10/07/09
I've also seen them roasted and jarred just like red bell peppers, yum.
ncsuemme at 9:59AM on 10/07/09