The gratinated friggitelli are a tasty and flavorful side dish to accompany your meat or fish mains.
A versatile recipe for how to cook this vegetable, enrich its flavor and make it tempting.
My gratinated friggitelli recipe starts with an initial sauté in a pan with plenty of Tropea red onion and a handful of Taggiasca olives, then baked with bread crumbs and anchovies.
A recipe within everyone’s reach with few ingredients, perfect to prepare for an effortless dinner when you want to impress your guests.
- Portions: 3 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb friggitelli (sweet Italian peppers)
- 1 Tropea red onion
- 2 tbsp Taggiasca olives
- 5 fillets anchovy fillets in oil
- 1/3 cup bread crumbs
- 1 oz grated pecorino cheese (about 1/3 cup)
- to taste salt
- to taste garlic powder
- to taste extra virgin olive oil (EVOO)
Steps
Wash and dry the friggitelli. Start by cleaning them: cut off the stem and halve them to remove the seeds.
Slice the Tropea red onion into thin strips.
Pour a little EVOO into a pan and add the sliced onion, letting it soften gently.
Add the friggitelli, stir and let them cook gently, adding a little water if needed.
Season with salt, garlic and a generous tablespoon of Taggiasca olives.
Cook for 15 minutes.
Prepare the topping by mixing the bread crumbs and pecorino, then add the drained and chopped anchovies.
Put part of the mixture into the friggitelli directly in the pan and stir.
Transfer the friggitelli to a baking dish and sprinkle the remaining topping over them.
Bake at 392°F for 15–20 minutes to gratinate.
Gratinated friggitelli can also be served in a savory buffet or in small portions as a mixed hot and cold appetizer.
