Recipe Friggitelli in the oven with potatoes of of 31-08-2018 [Updated on 30-09-2018]
Baked friggitelli with potatoes they are a second dish that contains all the flavor of the Mediterranean. Black olives, feta cheese, good extra virgin olive oil and rosemary are in fact some of the ingredients that make up this tasty dish. I found the recipe on Grazia and, having everything at hand, I immediately set to work to prepare it because I thought many of you would like it.
I usually prepare friggitelli fried in a pan, so at the beginning I was a bit afraid that cooking in the oven could dry them, but I had to change my mind because the dish was really amazing: P
Luckily this first week of work is coming to an end, it was really heavy and I can't wait for my weekend to start. I wish you a good day and I run away to finish the work tasks of my day, kisses: *
How to make potatoes and friggitelli
Cut the friggitelli lengthwise, remove the seeds, wash and dry them.
Boil the potatoes, then peel them and let them cool before cutting them into wedges.
Combine both ingredients in a bowl.
Now add garlic, oil, salt, pepper and mix gently.
Transfer everything to a baking sheet and bake at 200 ° C for 20 minutes.
Meanwhile, drain the feta, cut it into cubes and pitted the olives.
Then add them to the cooked potatoes and friggitelli, together with a drizzle of oil, and put everything on the grill for just 5 minutes.
Bring your potatoes and friggitelli to the table with fresh rosemary.
Baked friggitelli with potatoes
If you need to prepare a special dinner, try the baked friggitelli with potatoes. The latter can be used to make a delicious and tasty side dish. Friggitelli are gods small green peppers with taste sweet, typical of the southern regions. Their flesh is very thin, so they cook faster than other pepper varieties. The traditional recipe wants them cooked whole, in a pan and fried. But it is possible to combine them with various vegetables and greens and cook them in various ways. In addition, they can be added to any type of meat or fish. Or, to dress pasta and unique dishes. Among the countless variations, the recipe for baked friggitelli with potatoes is simple and fast enough to make. In the following guide I will explain how to make baked friggitelli with potatoes.
Recipe & # 8221 Oven-baked potatoes and friggitelli soaked & # 8221
Ingredients: (for 4-6 people)
- 500 gr of potatoes
- 500 gr of friggitelli
- 5 tablespoons of breadcrumbs (breadcrumbs)
- 1 clove of garlic
- extra virgin olive oil
- Salt to taste.
Clean, peel the potatoes, chop them and put them in a bowl filled with cold water for half an hour.
Clean the peppers and dry them well with absorbent kitchen paper
Preheat the oven to 200 degrees
In a bowl, put the bread crumbs, salt and stir until all the ingredients are well blended. Once ready, add the oil and shell the mixture with a fork, until it is completely absorbed by the breadcrumbs.
Drain the potatoes, dry them well and season them with the breadcrumbs mixture, mix them and pour them into a baking tray lined with parchment paper and add the garlic. Cook them for about 25 minutes.
Take the peppers, remove the head, the internal seeds and cut them into three or four pieces depending on the size
After 25 minutes, take the potatoes out of the oven, add the peppers, mix and bake for another 25 minutes or until they are well cooked.
Remove from the oven, season with salt if necessary, let it cool, serve and "Bon appetit"
Friggitelli potatoes and peppers can be found in Pisa at Casa Ti Coltivo:
First of all prepare the friggitelli. Cut the cap with the stalk of each pepper and keep it aside. Remove the seeds perfectly, being careful not to break the peppers, gently passing them under running water and rinsing them perfectly.
Now prepare the filling. In a bowl put the cheese, breadcrumbs, egg, finely chopped garlic, chopped parsley, salt, pepper and 2 tablespoons of olive oil.
Knead everything until you get a soft and compact mixture. If it is too hard, add 2 or 3 tablespoons of water.
Fill each pepper with the mixture, line a baking sheet with parchment paper and arrange them in a row. Place the cut caps on the baking tray as well, you will need them to decorate the dish. Sprinkle the peppers with olive oil and salt them on the surface.
Bake in a convection oven at 180 ° for 30 minutes, until the peppers are cooked, lightly toasted and the filling compact. Serve the stuffed friggitelli in the oven hot or at room temperature, they will be delicious either way and you will make a great impression, my word!
Procedure for making oven-baked friggitelli:
- Wash the friggitelli peppers, place them in a colander and then dab them with a cloth to dry them well
- Arrange the peppers in a non-stick baking dish, season with a drizzle of oil, season with salt, add the crushed garlic if desired. You can also add washed and left whole cherry tomatoes, sweet olives, sliced onion ..
- Bake in the oven already at 180 ° C for about 20 minutes.
- The friggitelli peppers at the end of cooking should be soft and slightly golden.
- Serve hot on slices of homemade bread or bruschetta. Also excellent to accompany meat or fish main courses. Baked friggitelli are also good cold.
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How to prepare potato-filled friggitelli:
- To wash the friggitelli peppers, cut the stalk and eliminate the seeds placed inside, emptying the pepper completely.
- Peel and mash the boiled potatoes and wash the chives.
- Cut chives and olives into small pieces, and combine them in a large bowl together with the potatoes
- transfer the mixture in a pastry bag and fill the friggitelli peppers with the potato filling.
- Place freshly stuffed friggitelli peppers in a baking tray lined with parchment paper and if the peppers are too crooked or too small to fill them, you can eventually cut them in half and then stuff them on the surface
- with the eventual leftover filling, small potato balls can be formed by placing them in a baking tray lined with parchment paper.
- Cook all in a hot oven at 200 ° for about forty minutes.
- Cooking when finished, take it out of the oven and serve after a short rest, or let it cool completely before serving.
Recipe of crispy baked friggitelli
Ingrediants for 4 people:
- 500 g of friggitelli
- 100 g of bread crumbs (for the gluten-free version I used this)
- 50 g of grated pecorino romano
- 1 clove of garlic
- 2 anchovies in oil
- 5 tablespoons of extra virgin olive oil
- 2 tablespoons of vinegar
- A pinch of salt
- Pepper as needed
Method (preparation: 15 min. cooking: 10 min.)
To prepare the crispy baked friggitelli, start by crumbling the breadcrumbs in a bowl (1). Add the grated pecorino (2), a grind of pepper and a generous spoonful of oil (3) and mix everything.
Wash the friggitelli and remove the cap (4) where most of the seeds are concentrated (5). Then rinse the inside as well, in order to eliminate the remaining seeds. Dry them with a sheet of kitchen paper. In a large pan, heat 3 tablespoons of oil together with the peeled garlic and anchovies (6).
Tilt the pan slightly so as to brown the garlic without it burning (7). When the anchovies have melted, add the friggitelli (8), salt them lightly and sauté them over high heat for 5-6 minutes, turning them often. When they have browned (9) turn off the heat and remove the garlic.
Grease a baking sheet with a drizzle of oil (10) and arrange the friggitelli. Mix them with the pecorino breading and distribute them well throughout the pan (11). Pass them for two or three minutes under the grill of the oven at maximum power, until the breadcrumbs turn golden. Remove from the oven and sprinkle with a little vinegar (12).
Serve the crispy baked friggitelli immediately.
If you liked the recipe for crispy baked friggitelli, follow the Corn di Mais also on Facebook, Twitter and Google+ and click here to discover all the recipes with peppers.
salt perfumed with aromas
be forgiven. this photo is wonderful I guess the others. ahahaah cmq I like the friggitelli so much too and in this version they are fabolosiii good Cri you dared well this time too. kisses and good evening
hello, would you like to participate in our contest: http://www.sorelleinpentola.com/2010/07/larte-in-cucina-contest.html
Booooooooni very good.
Cricri beautiful, you are not a white fly: it happened to me both last year and this year, both times in March (they have a monthly pass maybe). The first time I tried them all before the delivery note: talcum powder on the windows, ammonia etc. Then I sprayed the insecticide because I couldn't stand them anymore. But how do they get there on the 9 & # 176 floor.
Dearest, thank you for the recipe, I'm always attracted to friggitelli, but I never know how to make them. I missed the recipe of & quotnonna Sabella & quot because I have been busy for some time!
I confess that when I walk I am very careful not to step on the ants. yes I know I'm the only one ..-)
M & # 39have done a little skullcap: D! Other than a woman with a green thumb, you have a fire in your thumb =)) The invasion of ants luckily I still miss it but every year May-June I fight with red micro spiders in the bathroom and never managed to understand where do they come from! I just know that everything becomes polka dot by dint of crushing them :))
And you see for a while that you had understood how much friggitelli love me you made me a whole pan! Buoooooni good good and so I know that only wonders come out of your oven ^ __ ^ A kiss graaaaande great darling: X
I could eat them whole, they are succulent and irresistible, when I prepare them I do not share them with anyone. I don't even give up half of it.
How do I understand you honey! I also had ants in the kitchen and defeating them is truly a feat!
Your friggitelli cooked in the oven must be amazing and just as amazing is the image of the fountain! Kisses
Forgiven yes! For a plate of friggitelli like these, even the husband's lover is forgiven. :-D But why, since you were there, didn't you also make a nice fried formicuzze? :-)
Dear Cri, I won my battle about a month ago, unlike you I don't know where they came from and they left with the poison, of course I had to clean everything up, but what can I do, I can't stand them too. Great recipe and the photo that to say without words.
But what good & # 39sti friggitelli.
But tell me the truth: turn on the oven because then you eat out, perhaps with a view of the fountain of villa d & # 39Este. tell us, come on. ^ _ ^
I also hate ants if they dare to cross my property without permission. it is a question of education.
mmmhmmmm what good Criiiiiiii.
I will try them for sure.
Now I just have to find out where I find friggitelli peppers in Switzerland :-)
Or maybe it's just the green chillies?
Kisses and as always. compliments!
Buooooni the peppers. But these are peppers gentlemen.
Just this morning I was wondering how your battle with the ants went. since I had not heard from you for a few days I began to believe that they had won.
But no. VERY, VERY GOOD.
Listen but. that villa. Wonderful. Beautiful picture!
A nice hug!
Ahahaahahahah I knew about your fight against ants .. but reading here in your post .. I laughed even more !! I just imagined you ahahaahahahahahahah. These excellent friggitelli !! I have never eaten them you know. Instead I have been there at Villa d & # 39Este .. and I also have a photo identical to yours !! eheheheeh .. smackk :-)
Thanks for the moral support regarding the treacherous, and thanks to all for the visit.
#Chiara Maci, thanks for the invitation but I think I'm not up to the challenge, the only artist I inspire myself in front of the stove is me ^ __ ^ I don't think I could ever create something as artistic as the contest requires, I am very basic as you can see. Thanks anyway, maybe see you next time if something more rustic is required I will gladly participate. Let me know.
# Federica: cursed, I also have those all the month of May. When I take back the hanging clothes it is a disaster and on the terrace where the sun beats the most I get back with a red carpet (what an honor though. = __ ^)
# Lucia: Not that. Never forgive. Mandatory. But not even in front of a cleaver on the head, imagine for two friggitelli = __ ^ Kiss, have a good day.
# Chicca: but how they are not found in Switzerland. Then do this. you cross the border and go back to Italy, you stop at the first supermarket and. here they are, make a good stock and take them home = __ ^ joking aside, I think they are there too, they are smaller and narrower peppers than the classic peppers, but a little bigger than the peppers. Let me know if you find them = __ ^ Kisses.
How to prepare oven-baked friggitelli
Clean the friggitelli with a damp cloth and remove the stalk (1).
Arrange them in a pan, lightly greased with a drizzle of oil, trying not to overlap them (2).
Season with a drizzle of oil and a pinch of salt and pepper. Mix them to distribute the sauce evenly (3).
Sprinkle them with the panko (4) and bake them at 200 ° C for about 30 minutes, turning them halfway through cooking to brown them perfectly.
Once cooked, take the friggitelli out of the oven, transfer them to a serving dish and serve hot or at room temperature (5).
AAA ACADEMY HUNGRY HUNGRY
For my birthday party I realize I have many guests with food idiosyncrasies. No meat, no dairy, no fish. I think: here we go again! The field narrows and each recipe has a prohibited ingredient. So I leave the cookbook and let my imagination run free. This is not always a good approach, but in the case of friggitelli it turned out to be a winner, surprising me above all.
So I share the recipe, with the approximation of those who go freehand.
Wash i friggitelli and empty them of the seeds by cutting off the cap.
Prepare a dough with some breadcrumbs (softened in watercold and then squeezed), dei dry tomatoes cut into small pieces, capers, olives from Gaeta, parmesan, egg, garlicchopped and a lot basil. Do not salt the filling because it is already very savory.
Fill the friggitelli with the mixture and then place them in a non-stick pan with olive oil so that they stay tight tight.
Place in a convection oven for 30 'at 180 & # 176.
Once baked, sprinkle with a little salt (I from Maldon) e black pepperfreshly ground and serve warm.
In this blog I present to you my invented recipes, those of my land, Puglia, those of my mother, but also those that I find around the web, in newspapers, on TV. perhaps with some personal variation.
I specify that the photos are mine, but I had to take some from the kitchen site eCucinando.it, which I participated in for a few years, because I no longer find them on my PC.
This is not meant to be a professional cooking blog, but a simple cookbook, a reminder to me. I can no longer keep my notes in a single kitchen drawer, and when I look for a recipe I never find it, so here they are cataloged a bit in bulk, but it doesn't matter.
And I like the idea of sharing them with you, so take advantage of it !! who knows if someone does not have a passion for cooking, that of my land, Puglia, Bari. Taste it, please.
. and kindly, also leave a comment. Thank you!!
I forgot. also visit my thumbnail blog.
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