Name: Friarelli ripieni e fritti
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 60 ml extra-virgin olive oil (¼ cup); ½ onion, finely chopped; 1 garlic clove, finely chopped; 60 gm finely grated parmesan; 50 gm fine fresh white breadcrumbs; ½ cup flat-leaf parsley, finely chopped (loosely packed); 6 anchovy fillets, finely chopped; 1 tbsp salted capers, rinsed; Finely grated rind and juice of 1 lemon, plus lemon wedges to serve; 20 small green banana capsicum or pimientos de Padrón; For shallow-frying: vegetable oil

Friarelli ripieni e fritti

Australian Gourmet Traveller recipe for Friarelli ripieni e fritti

Serves 8

Prep

30M

Cook

15M

Total

45M

Campania, on Italy’s south-west coast, was the point of entry for many New World ingredients. The region is famous for its tomatoes, but their close relatives in the capsicum family are also closely associated with the cooking of the south, especially around Naples. Friarelli are medium-sized slender mild green capsicum found in southern Italy. In Australia, the best substitutes are small green banana capsicum or pimientos de Padrón.

Ingredients

60 ml extra-virgin olive oil (¼ cup)

½ onion, finely chopped

1 garlic clove, finely chopped

60 gm finely grated parmesan

50 gm fine fresh white breadcrumbs

½ cup flat-leaf parsley, finely chopped (loosely packed)

6 anchovy fillets, finely chopped

1 tbsp salted capers, rinsed

Finely grated rind and juice of 1 lemon, plus lemon wedges to serve

20 small green banana capsicum or pimientos de Padrón

For shallow-frying: vegetable oil

Method

Main

1.Heat 20ml olive oil in a small frying pan over medium heat, add onion and garlic and stir occasionally until tender (5-7 minutes). Transfer to a bowl, cool, add remaining ingredients except capsicum, stir to combine and season to taste.

2.Cut a small slit in the side of each capsicum, remove seeds and membrane (discard) and carefully stuff with breadcrumb mixture.

3.Heat 2cm vegetable oil in a deep-sided frying pan over high heat. Fry capsicum in batches, starting cut-side up and turning occasionally, until blistered and cooked through (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, scatter with sea salt and serve with lemon wedges.