Fried chili peppers stuffed with tuna, with Chef Max Mariola

Fried chili peppers stuffed with tuna

Best enjoyed with Big Bang Beer – Alba

Ingredients for 2 people:

Mediterranean baby tuna in oil
Fresh friggitelli peppers
Capers
Fresh garlic
Fiordilatte
Ercolano-style country bread
Breadcrumbs
Peanut oil for frying
Fresh chili pepper

Procedure

Start by taking some fresh garlic, peel it by removing the outer skin, cut the clove in half, and crush it with a knife.
Then take the bread and remove the crust (which you can toast in the oven or let dry in a paper bag, then grind it up to make breadcrumbs). For this recipe, you only need the crumb. Place it in a bowl, add a little water, and knead it with your hands.

Now take the capers (the chef recommends checking for the IGP label). Place them in a bowl and cover with water. After soaking them for a few moments, rinse them well, changing the water at least once: the capers should retain their flavor and not lose any of their taste. You can then squeeze them with your hands and chop them with a knife. Add them now along with the bread.
Drain the excess water from the bread. Add the garlic and the basil, finely chopped with a knife.

Now take the fresh chili pepper, cut it in half, and carefully remove all the seeds so it isn’t too spicy (if you don’t like spicy food, you can substitute it with black pepper). Cut it first into strips and then into small cubes, and place some of it in the bowl.

Next, take the fiordilatte; if possible, choose a nice, dry mozzarella that doesn’t release too much liquid. Cut this into strips as well, and then into small cubes.

Take the tuna in oil and add it to the mixing bowl along with the rest of the ingredients.

Mix all the ingredients together (even with your hands) and fill a piping bag.

Now take what are known in Rome as “friggitelli”: hollow them out thoroughly and then stuff them with the filling.
In a bowl, mix together water and flour—this will be our batter. It shouldn’t be too thick or too runny.
Take the stuffed friggitelli, dip them in the water and flour mixture, then in the breadcrumbs, and finally fry them. Let them drain on a wire rack so the fried food stays nice and crispy, then enjoy!