Filled friggitelli

Italian summer is as beautiful as hot. Undoubtely the fresh dishes of Mediterranean cuisine help with the heat not forgetting the pleasure of food. The variations of the so many seasons products are really a lot, if you ever had a kitchen garden, you know for certain that at a certain moment you'll have the kitchen packed with two or three vegetable to cook or store with a bit of imagination. If eating zucchini and tomatoes every day can be tiring, Italian culinary creativity can create an almost infinite number of dishes with a few fresh and good ingredients. Let's start with the fritggitelli, small bell peppers easy to find in the kitchen gardens, shops and markets at this time of the year and with a vegetarian recipe good also for those who hate soia, tofu and seitan.

Fresh, sun ripened tomatoes
Extra virgin PDO olive oil

Friggitelli

Fresh peppermint

Fresh savory

Salt

Rind of lemon for garnishing

Wash and dry the friggitelli, cut an upper slice and clear the little seeds out leaving the beginning of the stem whole. On a side finely chop the tomatoes. Mince with the grater the upper part of the friggitelli with fresh peppermint and savory, mix with the tomatoes. Put the friggitelli filled with the mix on an oiled baking tray, put in the warm oven 430°F220°C and serve tepid garnished with tops od peppermint and ribbons of lemon rind.

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