Conference turris::cooks

2850.0. "Stuffed Cherry Peppers (Italian)" by 16BITS::DELBALSO (I (spade) my (dog face)) Mon Jan 14 1991 12:52

Well, I did a DIR/TITL=PEPPER and a DIR/KEYW=PEPPERS and looked at 'em all
and didn't find what I was after so I figured I'd start a new one.

I had these just before Christmas at my sister's outside of Philly and just
made a batch myself yesterday. Ate half a dozen of them for lunch just now
and they are out of this world.

Stuffed Hot Cherry Peppers (Salad/snack/appetizer)

1 quart of HOT pickled Cherry Peppers (Progresso or other picklemaker's)
3/4 pound sliced (about 1/16") deli or imported provolone
1/2 pound paper thin sliced deli Prosciutto
Oil (vegetable or olive or mixture)

Cut the tops off the cherry peppers and remove the seeds to leave the
pepper body as a cavity like a stuffing mushroom cap. Take a slice of
provolone (about 4" in diameter) and fold in half and over again so
that you have a strip of provolone about 1" x 4" x 1/4". Roll the strip
up into a cylinder and wrap with a slice of prosciutto. Stuff into the
cavity of a pepper trimmed as above. (Note: if the peppers you can get
are the short squat type about 2" in diameter, you can lay the wrapped
cylinder in on its side and tuck it into the pepper well. If they are
smaller in diameter and taller, you'll probably need to stand the cylinder
in the pepper on end.) Arrange the stuffed peppers in one or more layers
in a container with a sealable lid. When all are in the container, flood
the container to the top layer covering all peppers and stuffings with
oil. Seal the container and refrigerate overnight (or longer).

Serve cold individually, draining the oil and slicing with a sharp knife
into quarters. Eat alone or with other condiments or crackers.

Delicious! The oil takes some of the heat out of the peppers and distributes
it back into the cheese and meat leaving a tasty little morsel which
will bring a mild sweat to the temples but not leave you in need of a
cold glass of water.

-Jack

    Yes, Jack, these stuffed peppers are WONDERFUL.
    
    I've made them with a slight variation. I use half and half oil and
    vinegar. (Makes an Italian dressing.) This "cuts" the oil a bit 'cause
    some people don't like so much oil. Another thing I do is refrigerate
    for at least a couple of weeks for things to blend more; Although, like
    yourself, everybody in the family is pretty anxious to eat them right
    away. They don't last long.
    
    I'm glad you posted the note . It reminded me to make a batch this weekend
    so they'll be just right for Superbowl Sunday!
    
    Tom
    
    

Monty's grocery in Leominster, Ma. has a similar recipe, but the cheese is 
pureed in with some ricotta and herbs.  The round hot cherry peppers are 
stuffed with this and then capped with the prosciutto and marinated.  

A MUST for any anitpasto.  (I wonder why Monty's restaurant doesn't put 
them on their antipasto?)

    Yes, I've seen them for sale retail once . . . at an Italian
    bakery/deli in Burlington, MA. But, they were *very* expensive. A jar
    about half of what Jack was talking about in the base note (1Qt.) was
    more than $6. That's why I make my own! They are simple, but labor
    intensive. Maybe that's why Monty doesn't put them on his antipasto.
    
    By the way, the oil to use, of course, is olive oil.
    
    Tom
    

    The ones you buy in the store are marinated in something more than
    just oil.  Does anyone have a real recipe?  I am not sure if it is
    just oil, maybe it is!