Cherry Bombs (Peperoncini Ripieni)
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 1 (32 ounce) jar hot pickled cherry peppers, drained, juice reserved (about 25 small to medium peppers)
- 1 cup dry breadcrumbs (preferably homemade, but good quality store-bought is okay)
- 6 anchovy fillets, chopped
- 2 tablespoons capers, very finely chopped
- 1 small garlic clove, finely chopped
- extra virgin olive oil
directions
- Slice off the tops of the peppers. With a small spoon, scoop out the seeds.
- Combine the bread crumbs, anchovies, capers, and garlic. Add about 3 tablespoons of olive oil, or enough to moisten the crumbs. Add 1 to 2 tablespoons of the reserved pepper juices to taste.
- Fill the cherry peppers with the crumb mixture, packing it lightly. Refrigerate until serving time.
- Just before serving, drizzle the peppers with a little extra virgin olive oil, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>