
Stuffed Chili Peppers
30m
This is a delicious appetizer with a bit of a kick to get the taste buds moving!
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!
Yield 6 pieces
Large Green Finger Chili
3Finocchiona
12 slicesHot Soppressata
12 slicesSweet Soppressata
12 slicesGrated Pecorino Cheese
¼ cupShredded Provel Cheese
¼ cupShredded Grated Mozzarella Cheese
¼ cupRicotta
¼ cupTomato Paste
4 tbspLemon
1Dried Oregano
1 tbspLarge Rosemary
2 sprigsToasted Breadcrumbs
2 tbspOlive Oil
to taste