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Anchovy Stuffed Peppers

Peperoncini Ripieni con le Acciughe
Makes 12


12 anchovies in salt

1 cup red wine vinegar

12 small red round hot cherry peppers

Small bunch parsley

1 clove garlic

Filippo Berio extra virgin olive oil


Open up and remove the bones from the anchovies.

Pour the vinegar into a small bowl and “rinse” the anchovies in the vinegar and set aside.

Use gloves and remove the stem tops of the peppers and the seeds.  Set aside.

Mince the parsley and garlic together and transfer to a small bowl; add enough olive oil to make a paste.

Stuff an anchovy into the cavity of each pepper and top with a little of the parsley mixture.  Arrange on a platter and serve.

The peppers can also be stuffed into a clean jar and covered with olive oil and stored in the refrigerator.  Bring to room temperature to serve.

This recipe is featured on show 2418 - Little Bites.


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