Pickled cherry peppers stuffed with anchovies, tuna, and capers Recipe – Timperio

AuthorGiuseppe Timperio
DifficultyIntermediate

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.

Yields1 Serving
Prep Time45 minsCook Time15 minsTotal Time1 hr
 300 g Pickled cherry peppers
 200 ml Timperio Nobile extra virgin olive oil,Enough to submerge the peppers in a jar
 15 qts Anchovy fillets in extra virgin olive oil
 3 tbsp Capers in brine
 200 g Tinned tuna in extra virgin olive oil well-drained Try using the best quality tuna you can find
 400 ml White wine vinegar
 400 ml Dry white wine
 4 pinches Salt to taste
1

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.

2

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.

3

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.

4

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.

5

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.

6

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

7

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.

Submerging the peppers with EVOO

Ingredients

 300 g Pickled cherry peppers
 200 ml Timperio Nobile extra virgin olive oil,Enough to submerge the peppers in a jar
 15 qts Anchovy fillets in extra virgin olive oil
 3 tbsp Capers in brine
 200 g Tinned tuna in extra virgin olive oil well-drained Try using the best quality tuna you can find
 400 ml White wine vinegar
 400 ml Dry white wine
 4 pinches Salt to taste

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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

7

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.

Submerging the peppers with EVOO

Pickled cherry peppers stuffed with anchovies, tuna, and capers Recipe – Timperio
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