Wild capers grow all over Radda

Wild capers grow all over Radda

2014-08-03 17.38.37

Cherry Peppers from the garden with those wild capers

2014-08-04 08.34.17

Our first cherry pepper has turned red and is ready to harvest

 

2014-08-04 10.04.14

Cherry peppers, capers, tuna, anchovies, carrots……

Stuffed Cherry Peppers
Yields 12
Our cherry peppers are just starting to come on now as are the wild capers that grow all over Radda. Each day I get one or two ripe peppers and when I have enough to fill a canning jar here's what I do with them. This recipe is from my book Piano, Piano, Pieno: Authentic Food from a Tuscan Farm. Because the peppers are hot, they must first be boiled in vinegar and water, which cooks them slightly and removes much of their heat. I serve them as an antipasto with a salumi board and some of our house cured olives.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the peppers
  1. 12 cherry peppers
  2. 2 cups white wine vinegar
  3. The best extra virgin olive oil you can afford
For the stuffing
  1. 200 g (7 oz) tuna preserved in olive oil
  2. 1 medium carrot, peeled and cut in chunks
  3. 1 garlic clove
  4. The leaves from a few sprigs of fresh parsley
  5. 2 or 3 anchovy fillets
  6. 2 tsp salted capers, rinsed
For the peppers
  1. Slice the stem off the peppers.
  2. Put the vinegar and 2 cups of water in a pan and add the peppers.
  3. Bring to a boil and simmer for 15 to 20 minutes. The peppers should remain a little bit crunchy. Drain the peppers in a colander and run cold water over them to cool.
  4. Using a small spoon, scoop out the pith and seeds of the pepper from the opening where you removed the stem. Pay attention hereā€”it is important to remove all of the seeds. They contain most of the heat of the pepper.
  5. Place the peppers upside down to dry on paper towels while you make the stuffing.
For the stuffing
  1. Do not drain the tuna. Place all the ingredients in a food processor and process until you have a fine paste.
  2. Using a small spoon, stuff each pepper.
  3. Place the peppers, cut side up, in a sterilized canning jar.
  4. Push down a little as you add each new layer of peppers.
  5. Cover with the olive oil, seal tightly with a lid and refrigerate. The peppers are ready to eat now.
Adapted from Piano, Piano, Pieno: Authentic Food from a Tuscan Farm
Susan McKenna Grant https://www.susanmckennagrant.com/

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