Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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

October 2000

Gallery

Credit: © Quentin Bacon

Recipe Summary

Yield:
MAKES 2 DOZEN
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement