Wash the pointed peppers and dry them well. Heat the olive oil in the pan and fry the peppers with the stalk until golden brown. Remove from the pan and season with sea salt from the mill to taste.
Attention! At the beginning of the roast there is a risk of splashing - it is best to place a lid or a splash guard on the pan.
Pointed peppers do not need to be peeled before frying as they have a very thin skin.
There are recipes that recommend pricking or slicing the peppers before frying - I put them in the pan as they are, otherwise they will draw in too much water and splash even more. Very tasty hot and cold.
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