Fried Stuffed Friggitelli with Tuna

Method

1. Take a clove of garlic, remove a small piece, crush it with the knife.
2. Take stale bread (pane cafone), remove the crust (save crust for later), cut the bread into pieces, soak in a little water.
3. Rinse the capers under running water to remove salt, then chop them finely with a knife.
4. Drain the bread from excess water.
5. Chop fresh basil and optionally a chili pepper (remove seeds to reduce heat) into small pieces.
6. In a bowl, combine the tuna (tonno del Mediterraneo, cooked whole in water and salt), the chopped capers, the squeezed bread, the crushed garlic, basil, chili (if using), and fiordilatte mozzarella cut into small dice. Mix well. Taste and adjust seasoning if needed.
7. Prepare the friggitelli: cut off the top part and remove the seeds and white inner membranes to create a cavity.
8. Fill each friggitello with the tuna mixture using a pastry bag or a spoon.
9. Prepare the batter: mix 00 flour with water until you obtain a consistency that draws a line when drizzled.
10. Dip each stuffed friggitello into the batter, then coat with breadcrumbs (made from the reserved crust).
11. Fry in hot oil until golden brown and crispy.
12. Drain on a wire rack, sprinkle with a pinch of salt, and serve with fresh basil leaves and optional chili slices.