Fried Stuffed Friggitelli with Tomato Sauce

40 min

Easy

4 servings

Recommended Product:
Organic tomato passata

PRODUCT DETAILS

Ingredients

  • Large friggitelli (choose them as intact and straight as possible)15
  • Stale bread soaked in milk200g
  • Grated cheese (Parmesan or Pecorino)150g
  • Egg1
  • Minced garlic clove1
  • Chopped parsleyto taste
  • Salt and pepperto taste
  • Vegetable oil for fryingto taste

For the sauce

  • Tomato Passata400g
  • Small onion or garlic clove1
  • Extra virgin olive oilto taste
  • Salt and basilto taste
  • Chili pepper(optional)

Instructions

Prepare the friggitelli

  1. Wash the friggitelli, dry them, and cut off the top part (the cap). Gently remove the seeds from inside, being careful not to break them.

Prepare the filling

  1. In a bowl, combine the soaked and well-squeezed bread, cheese, egg, minced garlic and parsley, salt, and pepper. Work the mixture until you get a soft but compact consistency.

  2. If you like, enrich it with diced provolone or chopped anchovies.

Fill the friggitelli

  1. Using a teaspoon or a piping bag, gently fill the friggitelli. Press lightly but don’t overdo it to avoid them breaking during cooking.

Fry them

  1. Heat the vegetable oil in a large pan. Fry the stuffed friggitelli, turning them gently until golden and soft. Drain on paper towels.

Prepare the sauce

  1. In a saucepan, sauté the garlic (or onion) in extra virgin olive oil.

  2. Add the tomato passata, adjust the salt, and let it cook for 15-20 minutes. At the end of cooking, add a few basil leaves.

Plate the dish

  1. Pour a ladle of hot sauce on each plate.

  2. Place the fried friggitelli on top and garnish with a basil leaf or a sprinkle of cheese.

Gourmet tip

You can also finish the dish in the oven for 10 minutes, with a sprinkle of cheese on top and a drizzle of oil… for a gratin effect and irresistible aroma!