This is an easy antipasto to make ahead and have on hand for company. Plus: More Appetizer Recipes and Tips
How to Make It
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.
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
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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
