Peppers are in season right now and there is an abundance of them at the farmer’s market. I saw these hot cherry peppers and remembered Easter at my Mom’s house last year. She found a delicious recipe in one of Lidia’s Italian cookbooks using pickled cherry peppers. We had never seen these before, nor tried them. After a few attempts trying to figure out how to stuff them via YouTube, we came upon one video that still makes me laugh. There was this Italian guy (typical accent to go along) demonstrating how to stuff the peppers, but intermittently he would throw in a scene of his motorcycle with a loud revving of the engine and go back to stuffing the peppers.
The pickling of the peppers is a no brainer. I used this recipe from Martha Stewart’s website. If you can’t find the peppers, Italian markets carry the hot or sweet peppers already pickled.
Here is the recipe…super fast, super easy and one that will surely be on my next antipasto platter.
Bottled hot cherry peppers
imported provolone, in one piece
prosciutto, thinly sliced
Cut out the stems and scrape out the seeds from the cherry peppers. Cut pieces of provolone that will fit comfortably into the cherry peppers. Wrap each piece of provolone in a single layer of prosciutto, then place the prosciutto-wrapped provolone pieces into the peppers. Either serve them as is, or place them in an empty jar and pour enough of the liquid from the jar of cherry peppers to come within an inch of the top of the jar. Pour in olive oil to fill. Cover the jar tightly and store in the refrigerator for up to 3 days.
Recipe from here. Last photo from Amazon.