Wash and dry the friggitelli peppers preserving the stalks and pierce them in several places with a toothpick. Arrange them on a baking sheet, sprinkle them with the EVO oil, salt and pepper and bake at 180° C for about 30 minutes, until they are soft and brown.
Chop the aromatic herbs (you can use all or only some of them) and add them for the last five minutes of bake time.
Crumble the feta cheese and a bit of Grissani Classici.
Let the peppers cool, then arrange them on a plate, sprinkle them with the Grissani crumbs for crunchiness and the crumbled feta. Decorate the plate with a few leaves of aromatic herbs and serve warm with Grissani Classici on the side.
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