Clean the friggitelli cut them in half lengthwise and remove seeds and white filament.
Finely dice Fontina PDO, remove the rind and keep it aside.
Heat a little oil in a frying pan and add the minced meat. Cook over medium heat and then add the dried tomatoes and chopped fennel. Add salt and pepper to taste.
Let the meat cool down and then add diced Fontina PDO. Mix well until the stuffing is homogeneous.
Stuff the friggitelli with the mixture of meat and Fontina PDO and then arrange them in an oiled oven dish.
Sprinkle with breadcrumbs and a drizzle of extra virgin olive oil.
Bake in a preheated oven at 180°C for 10/15 minutes. Serve immediately.