Stuffed Chili Peppers

Preheat the oven to 260 °C

Stack, roll and finely chop 12 slices of hot soppressata salami

Stack, roll and finely chop 12 slices of sweet soppressata salami

Stack, roll and finely chop 12 slices of finocchiona salami

Add them to a bowl and mix by hand

Add ¼ cup of shredded provel cheese and ¼ cup shredded mozzarella

Add ¼ cup of grated pecorino cheese and ¼ cup of ricotta

Add 2 tbsp of toasted bread crumbs and 1 tbsp of dried oregano

Mix all the ingredients by hand until they are well combined

Take off the stem, cut in half lengthwise, and scrape off the seeds of 3 large green finger chilies

Stuff the chilies with the salami and cheese mix

Transfer 3 stuffed chilies to an oven-safe tray with 1 large rosemary sprig

Drizzle them with olive oil to taste. Repeat with the rest of the chilies

Bake the chilies for 7m until browned

Add 2 tbsp of tomato paste to a plate

Plate 3 pieces of the baked chilies over the tomato paste. Top with the rosemary sprig and finish with olive oil from the tray

Add the juice of ½ a lemon. Repeat the plating with the remaining 3 pieces of chilies. The stuffed chili peppers are ready

Enjoy!