Saturday, July 30, 2011

Carmela Soprano's Stuffed Hot Cherry Peppers


This is another do-in-advance, easy recipe for the holidays.
Or a little something to jazz up a large family dinner.
Or a busy Christmas / New Year get together.

In the Small Events for Men Only chapter of Carmela's Entertaining with the Sopranos, there's a recipe for Stuffed Hot Cherry Peppers.                                                 

You just have to pick up a jar of hot peppers, anchovies and capers.
Easy, but a little dangerous.
Wear rubber gloves while handling the peppers.
Maybe that's why it's in the Small Events for Men Only chapter.
But, they're not the ones risking a third-degree finger burn.
Some tough guys.

Anybody who doesn't have stomach trouble can eat Hot Cherry Peppers.
I would've put this recipe in the Holidays or in either of the big family 
get-together chapters.

Did I mention I have my doubts about Carmela's editor?


Carmela uses breadcrumbs "homemade from Italian bread".
Yeah, right, whatever....

The anchovies, garlic etc. can be whirred in a blender with the liquids, then 
added to the crumbs.
What can I say?  
It worked for me.

                             
                              Stuffed Hot Cherry Peppers 

Drain, reserving the liquid
32-ounce jar pickled red and green hot cherry peppers
Cut off the tops of the peppers.
With the tip of a knife, scoop out the seeds.

In a small bowl mash
2-ounce anchovy fillets, drained
1 garlic clove, minced
Add
1 Cup plain dried bread crumbs
2 Tablespoons capers, very finely chopped
3 Tablespoons extra virgin olive oil
1 to 2 Tablespoons of the reserved pepper liquid
If it's dry, add more oil - or pepper liquid if your gang likes it HOT. 

Stuff the peppers with the bread crumb mixture, pressing it in gently.
Refrigerate up to 5 days.
Just before serving, drizzle them with olive oil.


Would I make Stuffed Hot Cherry Peppers again?
No.
Our crowd has enough agita.
Quite a few have to take stomach medicine.
The leftovers would just go to waste.


Another recipe down.  Ten more to go. 

4 comments:

  1. Thank you. Can you make them without the Anchovy Fillets?

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  2. Hi, Andrew,

    Yes, you can make them without the anchovy fillets. Along with the fishy taste, the fillets are salty, so you might want to add a bit of salt. Or not.
    Part of the fun of cooking is experimenting. Enjoy!

    Margaret

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  3. I make these from my Mother's recipe. It's basically the same only I add parmesan cheese and don't add capers. You have to est them with good crusty Italian bread and provolone cheese.

    ReplyDelete
  4. Hi, Rob,

    Sounds delicious! This recipe is like pizza - many variations, with more to come! Enjoy!

    Margaret

    ReplyDelete