Perperoncini Ripieni

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Perperoncini Ripieni

Perperoncini Ripieni

Ingredients – Serves 8

  • 400g of Hot Round Peppers
  • 200ml of White Wine Vinegar
  • 200ml of Dry White Wine
  • 2 Bay Leaves
  • 3 Cloves of Garlic
  • 5 black peppercorns
  • 1 Sprig of Rosemary
  • 160g of Tuna in Oil
  • 2 Slices of Bread
  • 20g of Salted Capers
  • 4 Anchovy Fillets in Oil
  • Salt

Method

Put on kitchen gloves and rinse the peppers. Dry them and remove the top part, then remove the internal seeds with a teaspoon.

Pour the wine and vinegar into a saucepan. Combine the bay leaves, black pepper, rosemary and cloves.

Bring the liquid to a boil and let it simmer for a few minutes. Add the peppers, season with salt and cook for 4 minutes, so that they blanch slightly.

After the indicated time has elapsed, lift the peppers with a slotted spoon and put them to dry on a kitchen towel with the opening facing down.

In the meantime, prepare the filling. Desalt the capers, rinsing them repeatedly, then put them to dry on kitchen paper.

Drain the tuna, in order to remove the conservation oil, then chop it.

Cut the anchovies into small pieces.

Quickly dip the slices of bread in cold water, then squeeze and chop them.

Place the tuna in a blender and blend it for a few seconds together with the anchovies, capers and softened bread.

Once you have obtained a smooth and homogeneous cream, transfer it to a pastry bag.

Fill all the peppers with the tuna cream, then transfer them to a serving dish.

Serve the stuffed peppers, accompanying them with slices of homemade bread.

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