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**Mischka** · February 15, 2006

I would encourage anyone interested in growing "Italian" frying peppers to try "Jimmy Nardello". I've grown them every year since the seeds were offered commercially.

My great-grandmother Nonna Francesca used to grow a very similar variety and she would fry them up in some olive oil and garlic and serve them with some crusty Italian bread. Sometimes she would skim off some of the oil and pour it over freshly steamed escarole, too. Simple yet very delicious.

The smell of them cooking today fondly invokes this childhood memory.

You can also string up any extra peppers and dry them for later use. They are thin walled and dry beautifully...and you can add them to your recipes long after your harvest is over. :wink:

February 15, 2006	#9
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	I would encourage anyone interested in growing "Italian" frying peppers to try "Jimmy Nardello". I've grown them every year since the seeds were offered commercially. My great-grandmother Nonna Francesca used to grow a very similar variety and she would fry them up in some olive oil and garlic and serve them with some crusty Italian bread. Sometimes she would skim off some of the oil and pour it over freshly steamed escarole, too. Simple yet very delicious. The smell of them cooking today fondly invokes this childhood memory. You can also string up any extra peppers and dry them for later use. They are thin walled and dry beautifully...and you can add them to your recipes long after your harvest is over. :wink: __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.