INTERNATIONAL
IT & EU
SG & ASIA
Author
Giuseppe Timperio
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Prep time
45 mins
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Cook time
15 mins
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Total time
60 mins
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Difficulty
Intermediate
Calabria is one of the hidden gems in Southern Italy. If Italy's map looks like with a boot, then Calabria is its toe. What makes Calabria region famous all over Italy, and probably the world is its spicy cuisine centered around the heavy use of garlic, sun-dried tomatoes, and red-hot chili peppers. My aunt, Zia Rosanna, is a passionate cook, and here's is her Calabria's inspired version of the tuna-stuffed pickled cherry peppers. The punchy mix of anchovies, capers, tuna, and extra virgin olive oil gives these small but perfectly-formed peppers a bursting flavor that you shouldn't miss.
Ingredients
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300 g Pickled cherry peppers
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200 ml Timperio Nobile extra virgin olive oil,
Enough to submerge the peppers in a jar
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15 qt Anchovy fillets in extra virgin olive oil
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3 tbsp Capers in brine
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200 g Tinned tuna in extra virgin olive oil well-drained
Try using the best quality tuna you can find
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400 ml White wine vinegar
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400 ml Dry white wine
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4 pinch Salt to taste
Procedure
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Start by preparing the peppers. Slice out a thin slice off the tops of each pepper to expose the inner flesh and seeds. Using a small teaspoon, gently scoop out the seeds and any pith.
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Heat over a low fire the white wine and vinegar, and add the peppers in a saucepan until it reaches a low boil. Leave to boil on low heat for 2 to 3 minutes.
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Take out the peppers, drain them, and place them on a clean tea towel with the open side facing down to let the drops of water flow out. Allow the pickle peppers to dry completely.
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Thoroughly drain the tuna from the can, and mix them together with capers and anchovies fillets until you form a smooth, thick paste, using a blended. Add salt to taste.
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Once your pickle peppers are completely dry and cold, start stuffing them. Using a small teaspoon, gently stuff each pepper with the filling until it reaches the level with the top of the pepper.
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Sterilize the jars and lids in boiling water for 15 to 20 minutes. While jars are still hot, start layering the stuffed pickled cherry peppers (do not over-pack them!), making sure to keep the peppers in the upright position. Leave an inch of space free at the top of the jar
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Fill the jar with Timperio extra virgin olive oil until the stuffed pickled cherry peppers are completely submerged in the jars. Keep it refrigerated, and consume them within 2-3 days.
