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.
2
Chop the aromatic herbs (you can use all or only some of them) and add them for the last five minutes of bake time.
3
Crumble the feta cheese and a bit of Grissani Classici.
4
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.
Buon appetito!
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