The following photographs might look a bit familiar. I’ve written about da Aldolfo, a beach side restaurant in Positano, in the past. It’s one of my all time favorite places in the world. I’m actually headed back to Positano tomorrow with , of course, my friend Gillian for whom Positano has become a way of life.
These photos though, were taken on my last visit there, in May. I’d never been there that time of year and it was blissfully uncrowded. I also loved the weather, which kept changing from minute to minute. Bright sun alternating with fluffy clouds punctuated – quite dramatically – with strong winds and a downpour.
While you might think rain on a beach day would be a downer, it was actually kind of fun. We were sheltered beneath the bamboo awning of the restaurant, and the cool breezes not only increased our appetite, the rain kind of forced us to spend extra time just hanging out. Which naturally lead to us ordering more, and different things off the much loved menu than I normally do.
So while this blog post is mostly about sharing some great photos of a great place, it’s also to leave you with a recipe for a newly discovered dish: pesto con friarielli.
Even though I wasn’t quite sure what friarielli were, I decided it sounded exotic enough to order. And in fact, our table of Italian speakers were divided over the meaning of this word. Most thought it referred to a type of broccoli rabe. But since it was summer, and long past the season for this green, I was going with the other end of the table, who said that in Positano the word referred to a small, tender type of green pepper.
I was right. But the pepper itself goes by different names all over Italy. In Rome they are called frigitelli, since they usually get fried up. I’m pretty sure that their equivalent in the States is romano peppers. But the biggest difference is that they are almost always eaten while green in Italy.
The dish, it turned out, was pretty much a straightforward pesto recipe, with the important addition of a few raw friarielli pepper. But it made all the difference. While the spaghetti was redolent of the basil and garlic, with chunks of almonds providing the nuttiness, the green pepper addition gave it a fresh and almost bitter edge that was perfect.
And all those other dishes you see in the photographs? They too were perfect. As always. And if you’re lucky, I”ll be coming away with a few more recipes by the end of this week.
green pepper pesto
Prep
Total
Yield 5
Ingredients
- 1 large bunch basil (about 2 cups leaves)
- 2 cloves garlic, chopped
- 1/4 cup toasted almonds
- 4 - 5 friarielli peppers (or a half green bell pepper), seeded and roughly chopped
- 1/4 tsp salt
- 1/3 cup olive oil
- 1/4 cup grated parmesan cheese
Instructions
- Place the basil, garlic, peppers, salt and almonds in a food processor. Process until a rough paste forms. You may have to scrape down the sides.
- With the motor running, add the oil. Process until smooth.
- Take out of processor and blend in the cheese.
- Serve on top of pasta.
Interesting. I think the bitterness of the pepper would provide a nice balance. I will have to try this. Thank you Elizabeth!
I ache for da Adolfo. Loved reading this post and this will be a new addition to my recipes…
The fish dish, what kind of fish? and its sauce?
It was a dentice (sea bream I believe) and the sauce was a mixture of olive oil and balsamic vinegar
I will try it as soon as those peppers come on the market. I hope you’ll also give the recipe for that delicious-looking dessert. Wonderful posts, wonderful blog. Keep up the good work! I know it’s hard but someone’s gotta do it.
Thanks! The dessert is Delizie di Limone, a typical sweet down in Positano. It’s a dome shaped sponge, soaked in lemon and sugar, then topped with sweetened whipped cream. Simple,but divine.
Thanks for the Delizie di Limone idea but is that what the dessert pictured above really is? It looks like a frozen dessert and what is the dark rich topping? Doesn’t look like whipped cream.
Again thanks
Barbara
Oops! Sorry, I was looking at a different post (of the mozzarella with lemon leaves). This is the semifreddo with torrone. With chocolate sauce on top. And, I’m happy to say, I had it again today!
Okay. Alright. Now you’ve got my interest again. Where is the post for mozzarella with lemon leaves? Sounds very delish.
Actually the other half of the table was sort of right. Friarielli seem to be a green vegetable limited to the Naples area, but are closest to cime di rape, rapini (or broccoli raab in English). If you want to see what they look like there is s somewhat silly neopolitan cooking video that shows them clearly here: .
That said, your green pepper pesto sounds good too.
The url seems not to have come through, but if you google “Pakito Piccante FRIARIELLI – YouTube” you will find it.
I am curious whether walnut oil could be used instead of olive, or perhaps combo of two…of course the sky is limitless regarding cooking/dipping oils on the market now…
You can always use walnut oil, but it would have a completely different taste since walnut oil is so strong tasting. I’m not sure I would use it in a basil based pesto, since it would overwhelm the basil.
Thank you for this! When we had this at da Aldalfo it totally scrambled our brains, so delicious. Tonight we randomly decided we wanted to try and make it and were thrilled to find your recipe. We had forgotten about the almonds so it would not have been the same. Not entirely the same because the smell of the Mediterranean breezes are missing and they do add to the flavor but divine nonetheless. Thank you!!
Thank you for this! I had their dunderi pesto friariello a few weeks ago and have been thinking about it ever since. Can’t wait to try to recreate this when I get back home. Grazie Mille!
THANK YOU!
THANK YOU!
THANK YOU!
I have been dreaming about this pesto for a month! We had the best time in a downpour at da Adolfo! Amazing memories!