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Friarelli ripieni e fritti

Australian Gourmet Traveller recipe for Friarelli ripieni e fritti

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 8
  • 30 mins preparation
  • 15 mins cooking
Friarelli ripieni e fritti
Friarelli ripieni e fritti

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.


  • 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
  • 20 small green banana capsicum or pimientos de Padrón


  • 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.


This recipe is from the April 2012 issue of .

  • Author: Emma Knowles, Lisa Featherby & Alice Storey