Small sweet and delicious, these seasonal peppers are considered little gems in the bay of Naples.  Be sure to catch them quick, for their short season is eagerly apprehended by the ‘Bongustai’ – gluttonous locals with well tuned palettes.

Serves 6 -8

1 kg Pepperoni Verdi – wash and remove stalks

500g Cherry Tomatoes – halved

Basil Leaves

2 Garlic cloves – roughly chopped

Olive Oil

Salt

Fry the tomatoes with the garlic over a moderate flame until the tomatoes break down and begin to form sauce. Add basil leaves and take pan off heat. Season to taste.

In a separate pan fry the peppers on a medium/high heat for 5 – 8 minutes until skin starts to blister and flesh softens.

Mix the contents of the two pans and serve at room temperature.

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