Neapolitan Cuisine - Side-dishes

Side-dishes

After pasta, the main second-course meals are frequently accompanied by side-dishes. The most popular ones are:

• Zucchini alla scapece, deep fried sliced zucchini dressed with vinegar and fresh mint
• Melenzane a funghetti, fried aubergines, in two versions: stick-shaped and fried, then dressed with cherry tomato sauce, or dice-fried, with no tomato
• Peperoni in padella, sliced peppers pan fried with black Gaeta olives and capers
• Peperoncini verdi fritti, local small non-spicy green peppers, dressed with cherry tomato sauce
• Friarielli, local vegetable leaves, pan fried with oil, garlic and chili pepper. They often are side-dishes of fried sausages and cervellatine (it), which are sometimes also accompanied by potato fries, typically cut as small dices