Ingredients
- 300 g friggitelli peppers
- 200 g beef heart tomato
- 50 g pitted taggiasche olives in oil
- 20 g anchovy fillets in oil
- 4 Pan brioche slices
- Origan
- extra virgin olive oil
- salt
- pepper
Clean the peppers by opening them in half lengthwise and removing the petiole and seeds. Sauté in a pan with 2 tablespoons of oil for 5 ', cover with a lid and cook them until they soften, for another 7-8 ′. Turn off and salt it at the end.
Blend the brioche slices coarsely getting crumbs; toast them in a pan for 2-3 ′, so as to dry them. Remove the tomato filaments and seeds and cut the pulp into cubes. Chop the olives and anchovy fillets into small pieces. Collect the tomatoes, olives, anchovies in a bowl and season with oil, salt and pepper. Serve the friggitelli with tomatoes, sprinkle everything with the toasted pan brioche and a pinch of oregano.
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