Friggitelli ripieni al forno con olive - Valle del Crati

Baked stuffed friggitelli, a cheerful, colourful recipe that tastes of conviviality! A reminder of tradition, of grandmothers busy in the kitchen preparing dishes in large quantities.

An ideal dish to prepare in advance and take on trips out of town, just like they used to!


· Friggitelli Peppers

· Stale bread

· Black Arragante olives

· Mediterranean cream

· Cherry tomatoes

· Basil

· Garlic

· Olive oil 


Take the friggitelli and remove their seeds and filaments.

In a bowl, soak the stale bread, squeeze it out well, add 3 or 4 tablespoons of Mediterranean cream, add the Arraganate black olives, season with salt and pepper and mix the mixture as if they were meatballs.

Fill the friggitelli by removing the excess dough.

Put some evo oil in a baking pan, arrange the friggitelli in order adding coloured cherry tomatoes cut in half with all their water, season with garlic, basil and salt, drizzle with a little water to help them cook and another drizzle of oil.

Bake at 200 degrees for 20 - 25 minutes, leave to cool and enjoy!