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| Typical stuzzichini in any Italian American home! |
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Don’t have to go to Monteriggioni to get yours! I got ya covered! |
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| Organic pickled cherry peppers from my garden |
20 pickled cherry peppers, (sweet, or hot, depending on personal taste)
1 cup of plain bread crumbs
¼ cup of Pecorino Romano Cheese (grated)
¼ pound of prosciutto (finely chopped)
2 ounces of sharp provolone cheese (diced)
½ teaspoon of garlic (finely minced)
½ teaspoon of anchovy paste
¼ cup of extra virgin olive oil, plus more to drizzle for baking
¼ cup of fresh Italian parsley (finely chopped)
2.) Remove stems and seeds from cherry peppers and set aside.
4.) Add the breadcrumbs and stir thoroughly to coat all the breadcrumbs with the oil. (Mixture should look like fluffy, wet saw dust). If it’s too wet, add more breadcrumbs. If it’s too dry, more oil.
7.) Place on ungreased baking sheet and drizzle with extra virgin olive oil. Bake for about 25 minutes, or until the tops start to brown a bit. Serve warm, at room temperature, or cold.
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| Stuzzichini options at Bar Dell ‘Orso in Monteriggioni, Toscana |