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.