The spicy round pepper of Calabrian origin is perfect for preserving. This pepper is harvested from mid-June until the end of October. Stuffed with tuna, olives, capers, and anchovies, it is kept in oil to be enjoyed as an appetizer. Follow my recipe and prepare the Round Stuffed Peppers in Oil with me.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 2 jars of 1.1 lbs each
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 10.5 oz spicy round peppers
- 1 cup white wine vinegar
- 1 cup white wine
- 2 leaves bay leaf
- 1 sprig dried oregano
- 3 grains black pepper
- 3 cloves
- 1 tsp coarse salt
- 5.6 oz tuna in oil
- 1 tbsp capers in vinegar
- 4 fillets anchovies in oil
- 4 leaves basil
- 0.7 oz taggiasca olives (pitted)
- 1 clove garlic
- 1 pint l corn oil
Tools
- Food Scale
- Jars
- Pot
- Cutting Board
Steps
Wash the peppers well under running water. Put on a pair of gloves and proceed to clean them. Cut off the cap and, using a corer or the tip of a knife, remove all the seeds.
In a pot, pour the white wine and vinegar. Flavor with bay leaf, oregano, black peppercorns, and cloves. Add some coarse salt and as soon as it boils, add the peppers and blanch for 5 minutes.
Drain them and place them upside down on a clean cloth or paper towel and let them dry for 24 hours.
The next day, prepare the filling by putting the drained tuna, olives, capers, anchovy fillets, and basil in a mixer. Blend until quite fine like a cream. While the filling rests, prepare the jars by sterilizing them with boiling water. Let them dry upside down on a cloth. Use a teaspoon to stuff the peppers with the filling, pressing it well.
Place the peppers one by one into the jars using tongs. I prefer to leave them tilted so they are visible from the outside. Add some pieces of garlic and pour oil until everything is covered. Place a food disk on top and close with the lid, screwing it on tightly. Put the jars in a pot submerged in water and bring to a boil for 20 minutes. Let them cool in the pot. When you hear the lid pop, a vacuum has formed. The Round Stuffed Peppers in Oil will be ready for the pantry.
Tips
Be very careful about preserving the Round Stuffed Peppers in Oil. If you notice that the jar lid is bulged or bubbles have formed inside, it means the vacuum hasn’t been maintained, and it’s best not to consume it.
