Friggitelli ripieni al forno con olive - Valle del Crati

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

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



Stale bread

Black arragan olives

Mediterranean cream

Cherry tomatoes



Extra virgin olive oil


Take the friggitelli and remove their seeds and filaments.

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

Fill the friggitelli by removing the excess dough.

Put some extra virgin olive oil in a pan, arrange the friggitelli in order, add colored 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!