Stuffed red peppers belong to the Calabrian culinary tradition. It is a food preserve that is prepared in the summer, when they are ripe at the right point. Served as an appetizer or side dish, they are usually combined with grilled meat or soft and delicate cheeses. Delicious on the palate, they represent one of the many Calabrian delicacies that it would be a real shame to give up.
Chilli, an ingredient that makes the difference
Chilli reigns supreme on the Calabrian table but not only! Present in numerous recipes, it can be eaten fresh, cooked or dried. The spicy one, then, when it is well dosed, enhances the flavors. Fundamental ingredient for first, second courses and side dishes, it is also used in the preparation of preserves and cured meats. Famous in the world is the very spicy "Calabrian nduja", a preparation of meat mixed with different spices, including chilli pepper. In short, we are talking about one of the symbols of this land, with numerous beneficial properties.
Chillies stuffed with tuna, anchovies and capers
Stuffed red chillies can be stuffed with tuna cream, anchovies and capers. From the small and round shape, they differ from the others slightly elongated, compared to which they are less spicy. Closed in glass jars, they are kept in a cool and dry place to be consumed when needed. Each time a part of the product is taken, it is necessary to cover the remaining ones with extra virgin olive oil, so that their goodness remains unchanged.
Method
To prepare the stuffed red peppers you need the following ingredients (for two jars): 500 gr. of round hot peppers; 100 gr. of tuna in drained oil; 20 gr. of anchovies in oil; 20 gr. of pickled capers; extra virgin olive oil as required. For cooking: 250 gr. of white wine vinegar; 250 gr. of white wine; 2 bay leaves; 9 black peppercorns; 1 tablespoon of oregano; 3 juniper berries; 3 cloves; salt as required.
The procedure
Equipped with disposable gloves, rinse the chillies well and dry them. Using a knife, remove the cap. With a digger, empty the inside by removing pulp and seeds. In a saucepan, pour the vinegar, white wine, a level spoonful of salt and the spices to taste. When the bottom is boiling, immerse the peppers, letting them boil over medium heat for about 5 minutes. Drain them on a clean, dry tea towel, placing them with the opening facing down and let them drain overnight. The filling is prepared the following day. Drain the tuna and pour it into a mixer. Add capers and anchovies and blend until smooth and homogeneous. Fill the peppers with a spoon or a pastry bag and place them on a tray. After sterilizing the glass jars, fill them with the peppers, then pour the oil to cover them all, leaving about an inch from the edge. Close the jars and go to the second boiling phase.
Stuffed red peppers, a treat for the palate
Stuffed red peppers can be kept for a whole year. Once opened, the jar must be kept in the fridge and the product consumed preferably within 3 days. This recipe, handed down from our grandmothers, allows us to taste genuine and homemade products with a unique flavor out of season. A real treat for the palate.
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