Italian Peperoncini Lesson #1

Posted by: Fiery Foods Manager

Tagged in: fiery foods , chile peppers

Our friend and fellow chilehead Marco Budinis reports from northern Italy.

Ciao, Dave. I took this shot at a winter town festival for St. Anthony in Chiavari.

Peperoni Capperi Acciuga Olive

This is the way I prepare cherry peppers--an easy recipe and very nice taste. They make a very good appetizer.

Ingredients: Cherry peppers, green olives, tuna fish (the one canned with extra virgin olive oil), garlic, parsley, capers, salt, and anchovies.

Directions: Clean the cherry peppers, removing seeds and placenta. Then cook them in equal amounts of vinegar and dry white wine for 5 to 6 minutes. Remove them and drain for 1 hour on paper towels. Place all of the other ingredients in a blender and pulse them until well mixed and you get a dense cream. Stuff the peppers with the cream and put in sterile jars, adding extra-virgin olive oil.

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