Friggitelli bell peppers with juniper and pennyroyal

Bell peppers, especially the green ones, are really low-calorie and have a lots of vitamins and minerals. Actually they are a bit difficult to digest but Mediterranean cuisine found a variety of ways to make them more digestible, using a mix of herboristic knowledges and practices  rooted in the popular tradition and in the ancient sciences.  This is the recipe of 'friggitelli' pan fried with wild juniper and pennyroyal, tasty, not high-calorie and good also for the more delicate stomach.

Friggitelli bell peppers

Extra virgin PDO olive oil
White wine for cooking

Wild juniper

Pennyroyal

A small onion

Salt

Wash and dry the friggitelli, eliminate the seeds and the beginning of the stem chop in small rounds. Mince a small slice of onion, better if fresh. In a pan warm the oil with the onion mince and some juniper, add the friggitelli and the pennyroyal, salt, when softened add the white wine, saute for some minutes on high heat, then evaporate the alcohol, lower the heat and keep cooking. Perfect as a seasoning for passta, as a side dish, for cous cous, to flavour quinoa or the millet.

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