Do you remember the hot peppers stuffed with tuna and preserved in oil? I adore them: I could eat whole pots, jars, amphorae filled with. Now, than this greedy desire I have two problems: the first the large amount of oil and then of calories contained in small red treasures. The second, the fact that once bought the peppers, I couldn't wait for the time to put them in oil for food. Then I decided to make my own way, lighter and more immediately! I took advantage of this summer recipe to use the capers of Salina, Slow Food, and you will see that my recipe also on the portal Love Salina. As for peppers, I blanched in vinegar water and passed in the oven 10 minutes to remove the excess of spicy and filled with a mousse of tuna, robiola cheese and capers of Salina. And here's a delicious finger food. Be careful though: one leads to another!
Ingredients for 4 people:
- 20 round spicy peppers to fill
- 150 grams of tuna in oil (drained weight)
- 100 grams of soft cheese
- 2 tablespoons of cream or whole milk
- salt and pepper
- a handful of capers of Salina, Besides those for decoration
- 2 Tablespoons extra virgin olive oil
- 50 milliliters of Apple Cider vinegar
Wash the peppers and Parboil whole for 10 minutes in boiling salted water in which you have poured the vinegar. Meanwhile preheat the oven to 200 degrees. Drain the peppers, allow to cool and slice off the top Cap (keep it if you want to cover them before serving or garnish), then empty them thoroughly of the seeds. Smeared with oil, Salt them lightly and set them on a baking sheet lined with parchment paper: Cook 10 minutes and set aside.
While the peppers are cooking, mix in a bowl the drained tuna, robiola, the chopped capers and cream (or milk). Taste the mixture and adjust if necessary with salt and pepper. With this filling fill the peppers: You can use a pastry syringe or just a teaspoon. Decorate each Chili with a bit of capers and serve.
THE PAIRING: For this appetizer, We choose Blink: a sparkling Rosé made with vine Grenache noir in the marches by the company Colli di Serrapetrona. It smells like cherries and currants and the palate is fresh with hints of raspberry. Serve at approximately 8-10 degree weather.