Tonight in the Pittman house we are eating these adorable hot peppers. We love spicy stuff here and these are sure to get our spice on.
Ingredients
Diavoli Fritte (Fried Devils)
1 cup canola oil
4 cloves young garlic, roughly chopped
4 anchovy fillets, mashed with a fork
9 dried chillies
Green Onion and Dill Dip
6 scallions, thinly sliced
1/2 cup dill, minced
1/2 cup Italian flat leaf parsley, minced
1 cup sour cream
1 cup Mediterranean full-fat yogourt
1 lemon, juiced
big pinch brown sugar
pinch sea salt and freshly cracked pepper
Directions
Diavoli Fritte (Fried Devils)
In a small heavy pot, heat the canola oil until it starts smoking. As soon as the oil begins to smoke, take it off the heat.
Throw the garlic and anchovy paste into a large pan, disperse evenly. Place the dried chillies in the pan in a single layer.
Use a metal ladle to carefully pour hot oil over the peppers until they puff up. Shake them around , be careful not to burn chilies.
Green Onion and Dill Dip
In a bowl, combine: the scallions, dill, Italian parsley, sour cream, yogourt, lemon juice, brown sugar, sea salt and freshly cracked black pepper. Mix together.
