A simple and poor dish, brand of the tradition of Alessano, protagonist of one of the most heartfelt festivals of Salento.

 
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Recipe: the peppers alla Ficandò di Alessano

Recipe: the peppers alla Ficandò di Alessano

ALSO FOR VEGANS

With Ficandò we mean the traditional way of preparing peppers in the village of Alessano. The nature of the name with which this dish is defined is not exactly known. In fact it seems that the term Ficandò comes from beyond the Apulian borders and most probably it is due to one of the many peoples who have conquered the territory over the centuries. In its essentiality it is a decidedly tasty and particular dish. It is fried peppers, better if hot, cooked with onion, tomato, strictly from the Salento area, and basil leaves, which are used to season slices of homemade bread, bruschette or frise. To Alessano, which of Ficandò has made not only an excellent dish but almost a mark of recognition, every August 4th from 2009, there is the Ficandò Festival, a very hearty event where you can taste the dish prepared by the skilled housewives of the village and where to be able to taste 100% the Salento tradition thanks to the numerous musical and cultural events organized by the Pro Loco. To better taste the Ficandò peppers we recommend excellent white wine, naturally from Alessano.

Ready to cook?

Ingredients

  • kg. 1 Green peppers (better if hot)
  • g. 500 tomatoes, preferably from Morciano di Leuca
  • g. 200 Tomato puree
  • g. 250 Onion of Alessano
  • g. 300 Extra virgin olive oil
  • Salt to taste.

Method

Let's begin by cleaning the peppers, depriving them of seeds and internal filaments, and cutting them into strips. Fry them in abundant olive oil. We pour 100 grams of oil into another pot and heat it. Slowly cook the onion cut into julienne, and add the tomatoes, removed the seeds and cut into chunks, and the tomato sauce. We bring it to boil and halfway through cooking add the fried peppers. Let cook over a moderate heat until almost total shrinkage of the sauce and add salt.

Let it cool before bringing it to the table. Ficandò should be savored with home-made wheat bread or barley wheat frize.

...Good appetite!

By Redazione

Events

  • Carnival of Corsano and of Capo di Leuca
    From 01-02-2019 To 31-03-2019 | Alessano (LE)
    Carnival

    Add to calendar 2019-02-01 2019-03-31 Europe/Rome Carnival of Corsano and of Capo di Leuca Alessano

    Village of Alessano

  • Art and Liberation Day
    25-04-2019 | Alessano (LE)
    Festival

    Add to calendar 2019-04-25 2019-04-25 Europe/Rome Art and Liberation Day Alessano

    Village of Alessano

  • St. Stephen's Fair
    29-04-2019 | Alessano (LE)
    Expo

    Add to calendar 2019-04-29 2019-04-29 Europe/Rome St. Stephen's Fair Alessano

    Village of Alessano

  • Artisans in the Village - Alessano Slow Market
    12-05-2019 | Alessano (LE)
    Street markets

    Add to calendar 2019-05-12 2019-05-12 Europe/Rome Artisans in the Village - Alessano Slow Market Alessano

    Village of Alessano

  • Festa Patronale di Sant'Antonio, in the town of Montesardo
    14-07-2019 | Alessano (LE)
    Patronal parties

    Add to calendar 2019-07-14 2019-07-14 Europe/Rome Festa Patronale di Sant'Antonio, in the town of Montesardo Alessano

    Village of Alessano

  • Fera Nova
    29-07-2019 | Alessano (LE)
    Expo

    Add to calendar 2019-07-29 2019-07-29 Europe/Rome Fera Nova Alessano

    Village of Alessano

  • Festa Patronale di San Trifone
    29-07-2019 | Alessano (LE)
    Patronal parties

    Add to calendar 2019-07-29 2019-07-29 Europe/Rome Festa Patronale di San Trifone Every last Monday in July Alessano

    Every last Monday in July

    Village of Alessano


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