Recipe Italian Stuffed Vinegar Peppers
When I traveled to Italy for Slow Food’s Terra Madre two years ago, I spent a lot of time examining fruits and vegetables in jars. And the preserve I saw more than any other was stuffed cherry peppers. Most were filled with prosciutto and cheese; some were filled with tuna. Some were
I was most impressed with the peppers themselves: They were uniformly round, red, and free of cracks and other imperfections. I had grown cherry peppers for years, from seeds of various origins, and I’d tried to improve the fruits by saving seeds from only the best plants. But always my peppers turned out uneven in size and shape, with many of them more conical than round. When the rains came, they all would crack around the stem. Upon learning that vastly improved cherry peppers existed, I promised myself I’d throw out all my old seeds.
About the time I did so, last winter, someone gave me a few seeds of a superior cherry pepper. I must have planted all the seeds, because I can’t find the envelope, and now I’m no longer certain of the variety name. But I believe it was Ciliegia Piccante (“Hot Cherry”), a popular hot cherry pepper from Italy.
Marinated Stuffed Cherry Peppers
And how lovely those peppers were in the garden! As the perfect 1-inch green spheres gradually turned red, they never cracked, even when heavy rains fell in September.
When my cherry peppers were uniformly scarlet, I picked them all at once and then considered what to do with them. In past years I had pickled a lot of cherry peppers whole, but this year’s peppers were so pretty that I felt they merited stuffing, Italian-style.
The stuffed peppers I’d seen in Italy were once a common household product, but no longer; people were worried about botulism, which from time to time has sickened a handful of Italians. The Italian government provides general advice on safely preparing vegetables
Pickled Italian Vinegar Peppers Recipe (easy)
Basically, you boil the vegetables in vinegar before covering them with olive oil, and then you give the jars a boiling-water bath. But there is no Extension-style advice for making stuffed peppers
An Italian friend explained to me how her mother prepared stuffed peppers: She would freeze the fruits whole after harvest, and then just before serving them she would boil them, seed them, stuff them, and marinate them.
Freezing peppers without blanching works well; raw peppers don’t soften in the freezer as other vegetables do. But my freezer was full, and in any case I didn’t think the peppers would benefit from boiling. I wondered if I could pickle the peppers—jar them up
Pork Chops With Vinegar Peppers, Costolette Di Maiale Con Papaccelle
Because I didn’t want the peppers to turn out too sour, I used a light pickling solution, with more water than vinegar. I left most of the peppers whole, without slitting them, although for the sake of comparison I seeded one pintful. I poured the liquid hot over the peppers, and waited a minute or two for the liquid to penetrate the whole peppers before topping off each jar. But I did not process the jars, because in my experience processing makes peppers soft. Instead, I stored the jars in the refrigerator, although because I’d sterilized the jars before filling them and they had sealed well, pantry storage would have been adequate.
Three and a half months later, on Christmas Eve, I opened a quart jar of the peppers, stuffed them with prosciutto and cheese, and marinated them in the refrigerator overnight. About a week ago, I did the same with the rest, except that this time I stuffed some of them with a tuna filling.
The peppers I’d seeded before pickling turned out softer, and their liquid was cloudy and tinted orange, whereas in the other jars the liquid was a clear yellow. In other words, the seeded peppers had given up more of their goodness to the pickle juice. A bigger fault, though, was that their cut edges were torn in places. They had been hard to cut cleanly, when fresh, and now they looked untidy. The whole pickled peppers, in contrast, were easy to cut, Jack-‘o-lantern-style, without any tearing.
Stuffed Sweet Mini Peppers With Bread Crumbs
Rinse the peppers, and trim their stems. Pack the peppers into two sterilized quart mason jars. In a saucepan, bring the vinegar, water, and salt to a boil. Pour the hot liquid over the peppers, leaving ½ inch headspace. Release any bubbles with a pointed chopstick, and top up the jars if needed, retaining the ½ inch headspace. Add flat lids, and screw the rings on tight. Turn the jars upside down for 5 minutes, and then right them. When the jars have sealed and cooled, store them in the refrigerator.
Several hours to a day before serving the peppers, open the jars. Cut around the stem of each pepper as if you are making a tiny Jack o’ lantern. Using a small spoon, such as one meant for feeding a baby, seed each pepper.
To make Stuffing #1, cut the prosciutto into ½-inch lengthwise strips. Wrap a strip snugly around a cube of cheese, aligning one edge with the top of the cube. Tuck the excess prosciutto under the cheese cube, and insert the wrapped cube into a pepper. You should have enough prosciutto and cheese to fill half the peppers.
Easy Italian Stuffed Peppers
To make Stuffing #2, combine the ingredients in a food processor, adding olive oil from the can of tuna or anchovies or both, if you like, plus enough additional oil to make a soft, smooth mixture. Spoon the tuna mixture into the remaining peppers, and level the top of the filling.
Place the filled peppers in a single layer in one or more serving dishes. Whisk together the marinade ingredients, and pour the mixture over the peppers. Cover the dishes, and chill them until 15 minutes before you are ready to serve.
The stuffed peppers all tasted good, apparently; on both occasions they got eaten up fast. Unfortunately, one little bite was all I could stand. The peppers were too hot for me!
Marinated Stuffed Cherry Peppers With Seasoned Breadcrumbs
I want to make stuffed cherry peppers again, and I want to be able to eat them myself. So now my task is to find a beautiful, uniform
Cherry pepper. I have just received from Reimer Seeds seeds of both Kuners and Red Cherry Large sweet cherry peppers. Kuners, in the catalog picture, looks much like Ciliegia Piccante. Red Cherry Large, said to date to before 1860 (how have I missed encountering this variety before?), is supposed to be 1½ inches in diameter. For Red Cherry Large I’ll cut my cheese cubes a little larger; hopefully a stuffed pepper this big won’t be too awkward to eat. I’ll let you know!are a Christmas favorite of mine. I don’t recall my mother or grandmothers ever making these, but I do know that they are a family tradition for many Italians at this time of year. I was first introduced to this tradition over 20 years ago, and once again, it was love at first bite. These stuffed vinegar peppers were the focus of my husband’s family Christmas Eve celebration. His mother, Ida, made dozens of these delicious peppers every year for family and friends. She was famous for them, and everyone waited in high anticipation for their share of the crop. She made sure that every one of her children’s families had a plate of her famous peppers. They were absolutely delicious. She combined the flavors of sweet and sour to perfection to create a taste that no one can forget.
Now that she is no longer with us, several family members have tried to replicate her recipe. One or two have succeeded. My husband tries every year to get as close as possible to his mom’s recipe. It’s very heartwarming to see him try to keep her memory alive through this ritual each Christmas. A lot of love goes into this attempt. Some years he gets close, and other years , not so much. Regardless, they are always delicious, and we think of her and all she did for her family as we enjoy this family favorite.
Hot Stuffed Cherry Peppers
There are several challenges to this recipe.The biggest challenge is always finding the vinegar peppers and the Vino Cotto, but if you have a good Italian market near you, you should be able to find them, especially at this time of year. The other challenge has been getting the peppers as soft as hers. If you cook them too long, they tend to burn. We finally believe we found the secret, even though we haven’t tried it out just yet. She would gently fry the peppers in a little olive oil after she stuffed them, and before she put them in the oven. Now this is a lot of work, especially when I think of the dozens of peppers that she made each year! We will definitely try this with next year’s batch, and let you know if it makes a difference.
2/3 cup vino cotto plus some for baking ( this year he used fig balsamic vinegar in the mixture and it worked well)
2. Prepare the peppers by rinsing them under
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