SPRING FILLED PEPPERS
– 2 BIG PEPPERS (1 RED AND 1 YELLOW)
– 8 ANCHOVY FILLETS IN OIL
– 8 PARSLEY LEAVES
– 1 GARLIC CLOVE
– 16,9 OZ WATER
Clean the peppers, get rid of the stalk using a knife. Cut them in half, get rid of all the seeds and cut them in half again to obtain 4 square pieces from each pepper. Put the peppers in a plate and sprinkle them with salt on both the sides, then set aside for 12 hours. Bring to boil water and vinegar and using a tong pick up the pieces of pepper from the very edge and immerge them in the boiling solution 2 times for 2-3 seconds. Let the peppers cool down and in the meantime chop the garlic thin. When the peppers are cold put on each piece 1 anchovy fillet, 2 or 3 cappers, 1 parsley leaf and a bunch of pieces of garlic. Create a sort of pocket and fix it using a toothpick. Put all the filled peppers in a jar filled of olive oil, you can keep them in the fridge up to 10 days.
Be careful when you immerge the peppers in the water not to overcook them, otherwise they will be too soft and you will be not able to fill them: they should be crunchy! The amount of ingredients that you put inside is according to taste, if you love anchovies you can put 2 fillets! Use a top quality extra-virgin olive oli, Nonna Elisa always uses the “ROI” olive oil, for its delicate taste does not cover the one of the ingredients that fill the peppers. Buy fresh ingredients, one of the secrets of Italian cuisine is to use the best and fresh ingredients, Nonna Elisa grows her peppers and her garlic on her backyard, – no worries: you don’t have to do that! but at least try to get them in a farmer market. When you cook something really simple the quality of the raw materials is essential for a good result. Take your time to prepare your dishes and don’t forget to add a pinch of LOVE, this is the secret ingredient of Nonna Elisa. Cooking is an art and if you want to obtain a masterpiece you need dedication and love,:this love will be transmitted to your guests when they will eat these delicacies. Serve your peppers as an antipasto, with other Italian delicacies like Pandolietti adding some artichoke cream, toasted bread with pesto and some mozzarella slices with oil and oregano on top. Enjoy your antipasto with some good Italian Prosecco!