Ingredienti
ping pong ball size red peppers
an anchovy for each pepper
a half dozen capers for each pepper
olive oil
extra virgin olive oil
a couple of cloves of garlic for each jar
white vinegar
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Ricetta
Just like the olden times.
These peppers are the perfect appetizer or snack food--they are spicy, sweet, vinegary, salty, and oily.
Cut a round hole in the top of the peppers to remove the stem, seed, and white part.
Pour enough vinegar to submerge the peppers in a pot and bring to a boil. Scald the peppers for three minutes then drain.
Stuff each pepper with an anchovy and a half dozen capers. Place in a jar, hole side up if possible. Fill half the jar with olive oil and half with extra virgin olive oil. Toss in a couple of cloves of garlic. Eat within three months.
Notes: Some people like to add an olive to each pepper as well.
Be sure that the peppers remain submerged in the oil, you may want to use one of those plastic shields that will keep them from floating to the surface.
Copyright © 2001-2009 Gianmarco Pinton
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