Thursday, December 1, 2011

Peperoncini Piccanti Ripieni

With the holidays approaching we think about what may be  a nice gift for relatives and friends. Of course, small little things to eat and so

Spicy Stuffed Peppers

500 gr. Spicy Round Peppers  

Ingredients for the filling: 4  Anchovies  in salt
2 tbs. Capers in vinegar
  200 gr. drained Tuna in  oil

Ingredients for cooking peppers: 6 Peppper grains
Salt to taste
250 ml white wine vinegar
250 ml   White Wine 
3 Cloves  
2 Laurel  leaves
½ tbs. Oregano
3 grains  Juniper
For the preparation must equip yourselves with patience  a few but good ingredients Wash the peperoncini, remove  the stalk  with a pointed blade  and empty them completely empty  helping  yourselves with a small spoon. Pour the white wine in a saucepan, add the vinegar and spices and salt, then bring it all to a boil: the first boil, throw in the peperoncini  and cook for 3-4 minutes on low heat, then drain and place them upside down on a clean cloth (or paper towels) to dry for several hours .The peppers should be very dry, it will be drier and more will be retained. Prepare the filling  by placing in a blender tuna, capers and anchovies .Use the mixer  only for a few seconds (count to 5), just the time it takes for the ingredients to blend in .
Using a small spoon, fill the peppers one by one with the mixture. 
Take the sterilized jars and fill them with stuffed peppers, being careful to place them straight, fill the jar of oil to cover them completely, then close them  and place them in a cool, dry, dark place. If you prefer you can let them for 20 minutes in boiling  water. These peperoncini, if well preserved, are kept for a year.

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