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

Ingredients:

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.

Here' s a quick way to cook artichokes

Artichokes are typical of Mediterranean area, Italy, Spain, Greek since the Roman time Their cultivation is typical of winter time . Today we have thought to  give you ome of the most typical Italian recipe with artichokes

Carciofi Ripieni

Stuffed Artichokes

8 artichokes

4 anchovies

50g breadcrumbs

parsley

1 spoonful of capers

1 clove of garlic

1 glass of oil

1 lemon

Salt,pepper

Clean the artichokes and place them in water and lemon juice. Lightly fry the chopped garlic and parsley in the oil. Chop the anchovies. In a frying pan, toast the breadcrumbs in a little oil, then add them to the garlic and oil together with the anchovies and the capers. Mix well and spread the mixture inside each artichoke. Then place the artichokes upright in an oven dish. Sprinkle them with the remaining oil and a glass of water.

Place in the oven for approx.30 minutes at a low temperature (160°C).

St. Lawrence's Night

To see St. Lawrence's "fiery tears," go outside after midnight, to a place as far away as possible from city lights Lie down on the grass and look up and toward the North, about halfway between the constellation Perseus - which will be very, very low on the horizon to the northeast -- and the point directly overhead. Scan the sky elsewhere, too, but this area will be the most likely place to see the meteors. If the sky is too cloudy or the Moon is too full for you to get a good view of the stars, you might not have any luck at all -- but there will always be next year to try again!
When you see a "shooting star," make a wish, as folklore says that wishes made when seeing such a star come true.

Spaghetti della Notte di San Lorenzo

St.Lawrence's Night Spaghetti

400gr Spagetti
1 Tomato
4 Anchovies
40gr Tuna
10 Black olives
Basil
Oil
Peperoncino
Add all the ingredients in a bowl. cook the spaghetti, pour it into the recipient and mix well, adding olive oil.