Stuffed Hot Cherry Peppers ~ A Utica Favorite!

Typical stuzzichini in any Italian American home!

Don’t have to go to Monteriggioni to get yours! I got ya covered!

A cinch to make!

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)

1.) Preheat oven to 350 degrees (use middle rack). 

2.) Remove stems and seeds from cherry peppers and set aside.

3.) In a small saucepan, on low heat, warm the olive oil, garlic and anchovy paste for about one minute, so the flavors infuse the oil. 

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. 

5.) Stir in the chopped parsley, chopped prosciutto, and Pecorino Romano Cheese and remove from heat. (Do not stir in the grated cheese until last minute, as it will stick to the bottom of the pan).  
6.) Lastly, toss the diced provolone cheese in the breadcrumb mixture, and with a teaspoon, pack the mixture into each hollowed out cherry pepper. 

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.

Stuzzichini options at Bar Dell ‘Orso in Monteriggioni, Toscana

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