Peperoni con Acciughe

SERVES 10-12


Ingredients



140g canned tuna in olive oil, drained

8 anchovies in oil, drained

350ml cups extra-virgin olive oil

32g plain bread crumbs

2 tbsp. capers, minced

2 tbsp. finely chopped parsley

Kosher salt and freshly ground black pepper, to taste

900g jar red hot cherry peppers, drained, rinsed, and stemmed (jar reserved)

 


Instructions



Finely chop tuna and anchovies; mix with 78ml cup oil, bread crumbs, capers, parsley, and salt and pepper in a bowl; stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate.

 

 



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