How to cook breadcrumbed friggitelli Neapolitan-style in under 15 minutes: this quick, tasty and wholesome recipe transforms friggitelli into an irresistible side dish thanks to a crunchy mix of crumbled stale bread, anchovies, garlic, parsley and extra virgin olive oil, enriched with juicy cherry tomatoes and black olives. You can cook everything comfortably in an air fryer or in a convection oven to achieve lightness and maximum crispiness with little seasoning and in very little time.
Friggitelli are rich in vitamin C, antioxidants and fiber useful for intestinal well-being and supporting immune defenses, while extra virgin olive oil provides heart-healthy fats.
Anchovies add high-quality protein, omega-3s and valuable minerals such as calcium and phosphorus; parsley contributes vitamins and detoxifying properties; cherry tomatoes provide lycopene, beneficial for cellular health; and black olives give an intense flavor and antioxidants.
In this friggitelli recipe, the recovered stale bread also makes the preparation anti-waste, economical and sustainable — perfect for those who want a complete-tasting Mediterranean dish that is nutritious and light, ideal to serve as a side either warm or at room temperature.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 12 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
Ingredients for cooking friggitelli
Friggitelli recipe
- 1.1 lb friggitelli
- 10 cherry tomatoes
- 2/3 cup stale bread (crumbled)
- 5 fillets anchovies
- 2 cloves garlic
- 1/3 cup black olives
- 1 bunch parsley
- 4 tablespoons extra virgin olive oil
- to taste fine salt
Tools
- 1 Air fryer
- 1 Baking tray
- 1 Chopper
Steps for how to cook the friggitelli
Wash the friggitelli thoroughly under running water, dry them well with a dish towel and leave them whole so they keep their texture and shape during cooking.
In a chopper pulse the stale bread and set aside.
Prepare the seasoning by mixing the extra virgin olive oil with the garlic, the anchovy fillets and the parsley. Add to the grated/crumbled bread and mix with a fork.
Lightly oil a baking tray and arrange the friggitelli. Spoon the breadcrumb mixture over them and toss so they are as evenly coated as possible.
Add the cherry tomatoes and the olives and cook in an air fryer at 374°F for 12 minutes or in a convection oven at 392°F for 15 minutes, until golden. You can also cook in a static oven at 392°F for about 18-20 minutes.
Once ready, let rest a few minutes and serve. They are good both hot and at room temperature.
Storage of breadcrumbed friggitelli
Breadcrumbed friggitelli Mediterranean-style keep best after being completely cooled to room temperature, but avoid leaving them out of the refrigerator for too long.
Once cold, transfer them to an airtight container arranging them in layers without pressing too much, so they maintain shape and texture; if necessary, separate layers with parchment paper.
In the refrigerator they keep for about 2-3 days while maintaining flavor and food safety.
When ready to eat, the best way to restore crispness to the crumbs is to heat them in the air fryer for a few minutes or in a preheated convection oven.
Avoid the microwave, which tends to soften them too much and make the breadcrumb coating soggy.
To freeze, it is preferable to do so already cooked and completely cold, placing them in tightly sealed trays or freezer bags.
They keep for about 1 month, although the crumbs may lose some of their initial crispness.
To reheat from frozen, place them directly in the oven or air fryer without complete thawing.
If you prepare them ahead, a great solution is to store the seasoned friggitelli and the crumb mixture separately and combine them only before cooking.
If you notice sour smells, excessive moisture or a slimy texture, it is better not to consume them.
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