Friggitelli ripieni di tonno - Friggitelli peppers stuffed with tuna - Ardei Friggitelli umplututi cu ton

 

Ingredienti 

tonno al naturale ( scolato)

olive

alici sott'olio

pangrattato 

prezzemolo tritato

sale, pepe

parmigiano  

Mescolate  tutto e riempite i friggiteli che sono stati lavati, incisi in lunghezza e tolti i semi.

Infornate a 180°C 20-25 minuti 

romana

ingrediente :

ardei friggiteli ( sunt foarte subtiri, se prajesc )

ton la conserva scurs de  lichid 

masline fara samburi si tocate cu cutitul

1 file de ansoa 

pesmet

patrunjel verde tocat 

sare, piper si parmezan ras

Tonul il maruntiti cu furculita impreuna cu fileul de ansoa, adaugati maslinele, patrunjelul, sarea, piperul, parmezan ras si pesmetul si amestecati . Daca umplutura e prea uscata adaugati putin ulei. 

Umpleti ardeii friggitelli care au fost spalati si crestati in lungime , scoase semintele. 

Ii puneti pe o tava unsa cu ulei si ii coaceti la 180°C 20-25 min

english

Ingredients:

Friggitelli peppers (very thin-skinned, suitable for frying)
Canned tuna, drained
Pitted olives, chopped with a knife
1 anchovy fillet
Breadcrumbs
Chopped fresh parsley
Salt, pepper, and grated Parmesan

Mash the tuna with a fork together with the anchovy fillet, then add the olives, parsley, salt, pepper, grated Parmesan and breadcrumbs, and mix well. If the filling is too dry, add a little oil.
Fill the friggitelli peppers, previously washed, slit lengthwise and deseeded.
Place them on an oiled baking tray and bake at 180°C for 20–25 minutes.