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Friggitelli baked stuffed

ingredients

servings

2

Green peppers

180 grams

Crumb, bread soft inside

120 grams

Raisins, white and red

20 grams

Sunflower seeds, unsalted

2 spoons

Extra virgin olive oil

2 spoons

Beer

2 spoons

Apple vinegar

1 spoon

Iodized salt

1 pinch

Pepper

to taste

Side Dishes from Italy - Piemonte

Friggitelli baked stuffed

Friggitelli baked stuffed

vegan with gluten source of C vitamins with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Friggitelli baked stuffed

They are very sweet of friggitelli, but a bit 'tired of the usual recipe, albeit only very good oil and white wine in the pan, I tried to change by varying the method of cooking and making fillings.

Friggitelli baked stuffed step 1

step 1

Wash the friggitelli, with a sharp boxcutter eliminated the cap with the stalk, remove the core with the aid of the knife and beat each pepper on the plan to eliminate all al''interno seeds.

Friggitelli baked stuffed step 2

step 2

Preheat the oven to 180 degrees. Soak the raisins in water for 10 minutes

Friggitelli baked stuffed step 3

step 3

In food processor enter the chopped bread slices, moisten with a tablespoon of oil and vinegar, all chopped up to obtain a slurry.

Friggitelli baked stuffed step 4

step 4

Add the sunflower seeds the drained raisins and freshly ground pepper, mix well.

Friggitelli baked stuffed step 5

step 5

Fill each friggitello it and put in a baking dish lined with parchment paper, toss with the remaining oil, beer or white wine, a pinch of salt and pepper.

Friggitelli baked stuffed step 6

step 6

Pass them in the oven for 20 minutes, until they are beautiful roasted.

Friggitelli baked stuffed step 7

step 7

A real treat, the bitterness of friggitelli in contrast with the sweet and sour filling, tepid serve as a side dish, or as a main dish together with the grilled cheese.

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