Stuffed Chili Peppers
A traditional preserve and rich in flavor, is that of peppers stuffed with tuna. Contrary to what you might think, are very far from the “cherry tomatoes” Fantozziani of ancient memory indeed, are pleasing to the palate and perfect for an aperitif or a tasty appetizer. Not at all complicated to prepare, they simply require a little patience before being consumed because they will require about a month of rest to make sure that the flavors blend to perfection. Let’s see together how to proceed to realize these irresistible morsels.
To prepare our stuffed chilies we must, first of all, rinse them. Then cut just below the stalk and, with the help of a teaspoon, svuotiamoli depriving completely of the seeds.
In a pot We put the water, the vinegar, the peppercorns, the laurel and the salt and bring to the boil. Dive in the peppers and since it will retake the boil let’s blanch for 2 ‘. Scoliamoli and put them to dry, upside down, on a clean towel for one night.
The next day, we start preparing the stuffing. Let’s drip the tuna and put it in a boule. Rinse the capers So let’s do the same with the anchovies, then add the whole to the tuna.
Amalgamiamo the ingredients so we start to stuff the peppers that adageremo later inside the jars. Fill the jars, we completely cover the Chili Peppers with olive oil, wait a few minutes so that the oil will stabilize then, if necessary, rabbocchiamo each jar.
A very important thing when working with chilli, is to use rubber gloves to avoid direct contact with the seeds. When ready, they should be left to rest for at least a month before consuming. Just open, they can safely save for about a month if you care to refill the oil whenever you are finished consuming them.
Now try to prepare this dish and let us see it! Publish your photos on our Facebook page or on Twitter and Istagram using the hashtag #casacostantino!
Enjoy your meal!!!!!