Fiorani Skin marinated pork Tomahawk with stuffed friggitelli cooked on a bbq

Fiorani Skin marinated pork Tomahawk with stuffed friggitelli cooked on a bbq

Preparation time:
30 minutes

Cooking time:
40 minutes

Ingredients

  • 2 Fiorani Skin marinated pork Tomahawk
  • 15 g of friggitelli
  • 15 slices of bacon
  • 200 g of anchovies in oil
  • a sprig of fresh parsley
  • 150 g of smoked scamorza cheese
  • a spoonful of salted capers
  • pepper
  • two tablespoons of bbq sauce

Preparation

1

Light

The first thing to do is light the embers.
In the meantime, rinse the capers well under running water and dry them.
Finely chop the capers, anchovies and parsley.
Dice the smoked cheese.
Add the scamorza cheese to the chopped anchovies and capers previously prepared and season with pepper.
2

Wash

Carefully wash the friggitelli, cut them on the long side and remove the seeds.
Insert, with the help of a teaspoon, the filling inside the friggitelli, taking care to fill them without breaking them. Close the fry by wrapping them tightly in a slice of bacon.
Set the bbq device for indirect cooking and stabilize at a temperature of about 150 ° C. Place the friggitelli on the barbeque on the opposite side where the embers are.
3

Cook

Cook for about 40 minutes.
When there are 15 minutes left to cook the friggitelli, cook 2 Fiorani Skin marinated pork Tomahawks in direct cooking. Cook for 15 minutes. When cooked, brush the Tomahawks with some bbq sauce.

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