Vegetables & sides / RICETTI
Maltese fried peppers with garlic and vinegar
Sweet peppers fried and dressed with vinegar, without tomato sauce.
◷ 35 min / 4 servings
Method
- Seed peppers and cut into wide strips. Dry well.
- Fry in oil over medium heat 15–20 minutes until soft and lightly coloured.
- Add garlic for a minute. Remove from heat and carefully add vinegar.
- Season, add parsley and rest 10 minutes before serving.
✳ From the kitchen
A Maltese sharing-plate side, distinct from peppers simmered in tomato.
Tradition reference
Olea · Maltese kitchen stall menu ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.