These little crunchy shells hide a mix of tasty vegetables. They are a pleasant surprise for vegetables lovers and for the spicy food lovers! Why? Because the accompanying sauce is intense and in contrast with the sweetness of peppers! In summer they are the kings of the vegetable garden and as such, they can be the protagonists of appetizers, first or second courses. Triangles must become golden, so, my dear friends, you have to fry though it’s hot! After all, who hates fried foods even if there are 40 Celsius degrees?..
Serves: 4
For sweet and sour sauce:
- ½ chopped dried chilli
- 35 ml water
- 90 ml apple vinegar
- 120 grams granulated sugar
- 1 clove of minced garlic
- Fresh chopped ginger to taste
- A pinch of cornstarch
- Salt
Method
Dilute the cornstarch inside the water and set aside. Place all the remaining ingredients in a saucepan and bring to the boil, stirring often. At this point add the mix of water and cornstarch, stir and boil for about 2-3 minutes. Remove from heat and let cool. The sauce should have a thick consistency, as if it were honey.
For the filo pastry triangles:
- Four sheets of filo pastry
- 500 grams red pepper
- 100 grams white onion
- 200 grams datterini tomatoes
- Extra virgin olive oil
- Salt
- Freshly ground white pepper
- Sunflower oil for frying
- Basil leaves
- Parsley leaves
- Mint leaves
Method
Clean peppers and eliminate seeds, after chop them. Then rinse the tomatoes, remove the internal seeds and cut them into wedges. Peel and slice the onion, but not too finely.Pour extra virgin olive oil In a pan, fry the onion for a few moments, then add the peppers and tomatoes. You will have to cook over a moderate heat until the vegetables are wilted. Remember: you have to add the aromatic herbs halfway through cooking. Let it cool. Spread the filo pastry taking care to cover the sheets that you don’t use immediately with cling film, otherwise they will dry out. Cut a sheet of filo pastry into strips of 4 or 5 cm wide, brush the edges with water, place a little stuffing on each strip and then fold it all together into triangles. If you want, you can also change the shape, so you can create traditional rolls. When you finish, Fill a deep saucepan with oil and heat to 180°C. Fry until until golden brown and crispy. Drain on kitchen paper.
Plating
Place triangles on a serving dish, sprinkle with the sweet and sour sauce and decorate with a few basil or mint leaves. Serve immediately.