Friggitelli alla Mediterranea is a typical dish of Italian cuisine that highlights the fresh and genuine flavors of the Mediterranean.
This dish combines the sweetness of friggitelli, small green peppers with a delicate flavor, with a rich and aromatic filling, creating a harmony of tastes and textures that captivates the palate from the first bite.
The friggitelli are hollowed out and stuffed with a rich and appetizing filling made of Carnaroli rice artisanally processed and grown in Italy, cooked al dente, pitted Taggiasca black olives, directly sourced from Taggia, produced in limited quantities to guarantee the best quality, immersed in the best extra virgin olive oil, sliced into rings and chopped capers, delicious and also artisanal.
This filling is seasoned with a fresh tomato purée, made with tomatoes and basil, grown in Salento, only picked when fully ripe, with a velvety consistency and sublime aroma, which envelops the peppers during cooking, giving them moisture and an intense flavor.
The result is a harmonious and balanced dish, with the sweetness of the friggitelli perfectly matching the saltiness of the olives and capers, all enriched by the freshness of the tomato and cheese.
Perfect as a starter, side dish, or main course, Friggitelli alla Mediterranea is a celebration of Italian cuisine and its genuine ingredients.
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- Cuisine: Italian
Ingredients
- 0.5 cup Carnaroli rice
- 2 tbsp capers
- 2 tbsp pitted olives
- 1 jar tomato sauce
- 12 friggitelli
- to taste extra virgin olive oil
- to taste fine salt
- 1/4 cup grated Parmesan cheese
- 1/3 cup mozzarella
Tools
- 1 Knife
- 1 Baking Dish
- 1 Cutting Board
- 1 Fork
- 1 Small Pot
Steps for Preparing Mediterranean Friggitelli
FOR A PERFECT PREPARATION WATCH THE VIDEO RECIPE
Wash the friggitelli under running water and cut off the cap with a knife. Remove the seeds and ribs with a teaspoon.
Meanwhile, in a small pot with plenty of salted water, cook the Carnaroli rice al dente for 8 to 10 minutes.
On a cutting board, finely chop the pitted olives, capers, and mozzarella with a knife.
In a bowl, add the al dente Carnaroli rice, and mix in the olives, capers, mozzarella, Parmesan, and two to three tablespoons of tomato purée. Mix and blend well.
Then fill each friggitello with the mixture, pressing it to the bottom with a teaspoon.
Grease a baking dish with extra virgin olive oil and season with the tomato purée.
Arrange the friggitelli in the tray with their caps and season with the remaining tomato purée and salt. Bake at 350°F for about 30 minutes until golden brown.
After cooking, let them rest for a few minutes, serve, and enjoy from Barbara!
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Tips and Storage
Use fresh friggitelli, preferably purchased at local markets
Storage: Let the stuffed friggitelli cool completely and transfer them to an airtight container. You can store them in the refrigerator for 2-3 days. When reheating, add some tomato sauce or a drizzle of oil to keep them moist.
