🫑 Nonna Pia’s Fried Garden Peppers + Ricotta Pairing

🌶️🍴 Nonna Pia’s Garden Picked Fried Peppers – Bursting with Flavor + a Surprise Pairing!

When the summer garden was overflowing with sweet bell peppers, Nonna Pia would head out with her basket and a twinkle in her eye. She knew exactly what was coming: her famous Fried Peppers — a dish so simple, yet so rich with flavor, it stole the spotlight at every table.

Nonna would slice those vibrant red, yellow, and green peppers into thick ribbons, toss them into a pan with golden olive oil, garlic, and a pinch of salt, and fry them until they were tender, slightly blistered, and bursting with natural sweetness. Sometimes she’d add a splash of vinegar, sometimes a few breadcrumbs — but always love.

The surprise? She’d often serve them with a wedge of creamy ricotta or nestle them next to a crispy egg and toasted bread for the perfect rustic lunch. Sweet, savory, and satisfying — the kind of dish that brings the garden and the kitchen together in every bite.

🫑 Nonna Pia’s Fried Garden Peppers + Ricotta Pairing

Ingredients:

5–6 fresh bell peppers (mixed colors), sliced into strips
3 tbsp olive oil
3 garlic cloves, sliced
Salt, to taste
Optional: 1 tbsp white wine vinegar or balsamic
Optional: 2 tbsp breadcrumbs
Fresh basil or parsley for garnish
Fresh ricotta cheese (for pairing)
Crusty bread or fried eggs (optional pairing)

Instructions:

Prep the peppers:
Wash and slice the peppers into thick strips, removing seeds and stems.
Heat the oil:
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until golden (not burnt).
Add the peppers:
Add sliced peppers to the skillet. Cook uncovered for 12–15 minutes, stirring occasionally, until softened and slightly charred on the edges.
Season & finish:
Add salt to taste. Optional: splash in vinegar or stir in breadcrumbs for texture.
Serve warm or room temperature, garnished with fresh herbs.