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Serves : MAKES 2 DOZEN
© Quentin Bacon

How to Make It

Step 1    

Slice off the stems of the cherry peppers and discard. Scrape out the ribs and seeds. In a ceramic or glass bowl, cover the cherry peppers with the vinegar. Weight down the peppers with a plate and refrigerate overnight.

Step 2    

Drain the peppers; save the vinegar for another use. Stuff each pepper with 1 anchovy fillet and 2 capers. Pack the peppers into a glass jar. Add the fennel seeds and enough olive oil to cover the peppers completely; refrigerate. Serve with Pecorino cheese and toasts.

Make Ahead

The jarred peppers can be refrigerated for up to 1 week.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Metafallon

Review Body: The anchovies & capers are not visible in the photo. It appears the stylist topped each with a small chunk of cheese. Correct?

Review Rating: 3

Date Published: 2016-12-12