JIMMY NARDELLO SWEET FRYING PEPPERS

Jimmy Nardello sweet Italian Frying Peppers are considered one of the very best frying peppers as they turn creamy and soft when cooked. Fry them in olive oil packed close together in a cast iron pan. Turn the peppers until all sides are blistered, season with salt and add to sandwiches or salads, chop and sprinkle over potatoes or fried eggs or simply enjoy as an appetizer. Their sweet and light flavor makes them perfect for cooking fresh or even eating raw, but they can delicious dried like they do in southern Italy and crumbled over your favorite savory foods.

Jimmy Nardello Peppers Came from Italy

In 1887 Giuseppe and Angella Nardiello set out for a new home with their daughter Anna and the seeds of a long, bright-red, and thin-skinned pepper in tow. They eventually settled in Naugatuck, Connecticut, where they would raise their 11 children, and continue to grow their Capiscum annum peppers, which would come to be known by the name of their fourth child: Jimmy Nardello.  Jimmy became an avid gardener and followed in his parents’ footsteps. He created a terraced garden where he planted the heirloom seeds his parents had kept. In the winter he strung and hung up these long, red peppers to dry them out. With his work these seeds continued to feed his family, and he continued to grow them until his death in 1983. Shortly before that he donated these pepper seeds to the Seed Savers Exchange, and they have quickly become a cult favorite amongst farmers and cooks. In 2005, Jimmy Nardello peppers were honored with a spot on the Slow Food Ark. Source https://slowfoodusa.org/jimmy-nardello-pepper/