If you don't understand French, don't worry, scroll down to find this recipe in Engrish!
Là, nous étions les derniers clients, une heure avant il y avait plein de gens dans la rue
Les doses sont variables suivant les goûts de chacun.
Via del Santo, 44
35123 Padoue, Italie
Italian style peperoncini stuffed with tuna
I always loved eating sott'olio peperoncini, like the other night when we found ourselves at the "Enoteca di Severino", apparently the oldest Enoteca in Padova (Italy).
They sold a lot of Italian wines, but also very good French bottles, I saw among others a Château Haut- Brion at 295 Euros and a Château Pavie 2001 at 250 Euros!
We drank white wine from Friuli, Pinot Bianco and a very good German Riesling, all accompanied by a few slices of sopressa (a local middle aged porc saussage) and toasts.
The day after, at the supermarket where we did some shopping for our return, I found a package of fresh peperoncini. I think they cost 2.5 euros / kg, so I thought "why not try to make peperonccini sott'olio myself?".
When preparing them, you should be careful and remember not to rub your eyes with your fingers !
I found two main ways to prepare them: either you stuff the peppers raw, or you blanch them before.
In both cases the stuffed peppers must be covered with cold olive oil.
Instead of one of these two solutions, I chose a third one: I blanched the peppers, and I covered all the stuffed peperoncini with hot oil before closing the jars.
Heat salted water with white vinegar (at most 1/4 of the volume). When the water is almost boiling, add the peppers, boil for 4 minutes then drain them, plung them into cold water to cool them down, then dry them on a towel.
Some people wait 24 hours or overnight before stuffing, I waited three hours.
For the filling: I used tuna in brine. Around150 grams for about 400-500 grams of peppers. I have not stuffed all the peppers because some were too small and it was too much work.
Mix the tuna with 8-10 anchovy fillets in oil and 3-4 teaspoons of capers in vinegar. A little salt and a few tablespoons of olive oil.
The doses may vary according to your personal tastes.
Once the peppers are stuffed, install them in the jars before covering them with hot olive oil and close the jars.
They are good after a week or two, but beware some are much more spicy than others!
Enoteca da Severino
Via del Santo, 44
35123 Padova, Italy