Peppers stuffed with anchovies
Stuffed peppers with anchovies and capers are a typical preserve for those who love strong flavors, excellent to enjoy as an appetizer paired with cured meats and other preserves in oil. The spiciness blends well with the saltiness of the anchovies and capers, making these stuffed peppers ideal to accompany cheeses, other pickles but also more delicate cured meats or even as an accompaniment to particular meat dishes. The preparation is a bit time-consuming but it will be worth it; on the other hand, if you don't have a lot of time but still want to taste these delicious peppers with anchovies and capers, just buy them directly from our store
The ingredients of stuffed peppers with anchovies
- 500g fresh round peppers
- Pickled capers to taste
- Salted anchovies to taste
- 1 liter of wine vinegar
- 1 liter of white wine
- Extra-virgin olive oil to taste
- Coarse salt to taste
Stuffed peppers with anchovies. Recipe
Let's wash and dry the hot round chilies thoroughly; in doing so, take care to wear a pair of gloves. We remove the stem of the chilies and strip them of the seeds kept inside. If necessary we use a small knife to dig inside, avoiding making the hole around the stem too large.
In a fairly large pot, let us boil the wine with the vinegar and a touch of salt, add half of the chilies, let them cook for a couple of minutes, then lift them and let them drain on a clean tea towel, taking care that no water remains inside. Let us proceed with cooking the remaining chilies.
Let's drain the anchovies, drain the capers from the vinegar and, once the chiles are well dried, stuff them with a few capers and anchovies, the amount depending on the size of the chiles.
Let's arrange the stuffed chiles with anchovies and capers i a glass jar covering with extra virgin olive oil to taste, taking care not to leave any air pockets inside. We close the jars tightly, then place them in a pot covered with water and bring to a boil.
Half an hour after boiling, we turn off the heat and let them cool in the same water for at least twelve hours. We inspect the caps and check for the absence of the click-clac effect. We store the chilies for up to a couple of months, storing them in a cool, dry place away from light.
