Yesterday, at work, came to my desk with my friend Louis to do a bag of stuffed peppers. Luigi has a thousand passions: first, has a beautiful German Shepherd dog farm where soul and body throws most of his time, loves horses and also has great skills in the cultivation of plants and flowers. The garden of his house is also a botanical garden full of wild plants is not by chance that one of my “spacciatori” di arance amare e arance non trattate per le marmellate invernali.
Questa volta mi ha regalato i peperoncini , ne abbiamo discusso insieme e ci siamo scambiati la ricetta per farcirli nel modo più gustoso:
10-12 peperoncini da fare ripieni
1 fetta di pane raffermo grattugiato
Una manciata di capperi
2-3 filetti di alici
1 scatoletta di tonno al naturale
Olio al limone
Lavare e pulire e asciugare i peperoncini dai semi (io suggerisco di indossare un paio di guanti in lattice per non avere sorprese dopo). Mettere a bollire in una pentola circa 300 ml di aceto + 300 ml di acqua. Appena raggiunge il bollore, salare toss with salt and chillies. Boil for about 4-5 minutes. Remove, cool with cold water and put them to dry on absorbent paper.
Heat a pan with a little oil, toss the bread until coarsely grated toast it, add the capers and the threads of moose. Do this operation carefully and quickly.
Add the drained tuna, bread, a drizzle of lemon oil and chopped parsley. Fill the peppers.
before placing the peppers in the jar, sterilize it, keeping in contact with steam for 20 minutes. Wet the peppers with oil, so will absorb less oil when you fill the jar. Place i peperoncini ripieni nel vasetto con una pinza cercando posizionarli alternando i diversi colori.
