Friggitelli with buffalo-milk mozzarella & anchovies




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Friggitelli with buffalo-milk mozzarella & anchovies
  • 20%
    401,8 kcal
  • 42%
    21,12 g
  • 33%
    30,92 g
  • 4%
    11,85 g
  • 0%
    0,931 g

    Preparation time

    0:10 min

    Cooking time

    0:10 min




    serves 4


  • 12 green sweet peppers ('peperoncini friggitelli')
  • 12 preserved Delicius rolled anchovies
  • bites of Auricchio buffalo-milk mozzarella
  • Filippo Berio extra virgin olive oil
  • salt
  • 12 bamboo sticks
  • >> Serve with:
  • Colussi wholewheat crackers


  1. Wash and dry the peppers very thoroughly.
  2. Heat 3 to 4 spoonfuls of oil in a large non-stick pan and lightly fry them in hot boiling oil (beware of the oil spitting) until they become softer. Drain on kitchen towel and season to taste with salt.
  3. Cut the buffalo-milk mozzarella bites in half.
  4. Onto each stick skewer a rolled anchovy, a 'friggitello' bent in half and a mozzarella bite with the cut side facing down.

Chef's tip

If you are lactose intolerant, you can replace the mozzarella bite with a cherry tomato.

Serving suggestion

Served as an appetiser or aperitif, it can be followed by any kind of main course. Delicious on homemade bread or crackers as well.

Wine selection

Pinot grigio

Family tip

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Dish history

If you have to prepare a nice aperitif or an appetiser buffet for your guests, and are wondering what you can do to make it special, then have a look at this recipe! Easy to handle without getting your hands greasy, these kebabs offers a wide variety of well-balanced flavours: the savoury, salty taste of the anchovy, the sweet herby 'friggitello' pepper (typical of the southern Italian regions) and the mild, creamy buffalo-milk mozzarella delight. Serve it together with some toasted homemade bread, crackers or croutons, your guests will surely love it - and you too!