Friday, October 29, 2010

Peperoncini ripieni (stuffed peppers)

Here goes my family recipe of these traditional Piemontese delicacies.
For about 50 tiny round peppers (can be hot or semisweet, as you prefer)

Half a litre of white or apple vinegar
Half a litre of white wine
1 1/2 tsp of salt

About 200 gr of good canned tuna
80 gr of very good quality anchovies
50 capers
Good Extra virgin olive oil

You will need plastic gloves if using hot peppers!

Wash the peppers and take away the stems. Wear your gloves and empty, so that you get rid of all the seeds and white bits inside (I use one of those tiny scoopers normally used for melon or watermelon).

Now bring the wine, vinegar and salt to a boil and cook the peppers for 5 minutes (calculated from the moment when the liquid boils again after adding the peppers). Drain and let cool upsidedown over a cloth.
Prepare the filling by putting the tuna & anchovies (desalted if needed).
When the peppers are dry and cool fill each of them with about 1 tsp of the filling and add a caper on top, pressing a bit.

Pack as tightly as you can without squeezing the filling out of them in glass jars and top with as much olive oil as it takes to cover them completely. Make sure that there are no pockets of air!
Close the jars and wait 3 or 4 weeks before eating them!


Heiko said...

Thanks for that Giulia. I've been looking for a recipe for that and I just found you via Italytutto. Can't wait until next year to try it. This year we had such a bad spring that hardly any of my chillies ded well at all.

Giulia said...

Hi Heiko, thank you for visiting and for leaving a comment!
I had a look at your blog and I'm loving it! I'm posting a link over here...
Hope to keep hearing from you!