Pepperoni con Acciughe

SERVES 10-12


5 oz. canned tuna in olive oil, drained

8 anchovies in oil, drained

1 12 cups extra-virgin olive oil

14 cup plain bread crumbs

2 tbsp. capers, minced

2 tbsp. finely chopped parsley

Kosher salt and freshly ground black pepper, to taste

(1) 32 oz. jar red, hot cherry peppers, drained, rinsed, and stemmed (jar reserved)



Finely chop tuna and anchovies; mix with 13 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.



Related Products
IQF Cherry Pepper Pitted

Please type your e-mail if you want us to send about our news.