Friarelli ripieni e fritti


  • Serves 8 people

  • 60 ml (¼ cup) extra-virgin olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 60 gm finely grated parmesan
  • 50 gm fine fresh white breadcrumbs
  • ½ cup (loosely packed) flat-leaf parsley, finely chopped
  • 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
01   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.
02   Cut a small slit in the side of each capsicum, remove seeds and membrane (discard) and carefully stuff with breadcrumb mixture.
03   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 Australian Gourmet Traveller.
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