Desert_AIP said:
I'm going to have to try that
Here's my wife's recipe for the stuffed peppers. I want to add that it's very Important to get peppers that are as fresh as possible. We grow our own and stuff them the same day that we pick them.
[SIZE=14pt]Stuffed Cherry Peppers[/SIZE]
[SIZE=10pt] [/SIZE]
Figure on:
For 45 to 50 medium or ~70 smallish cherry peppers,
¾ to 1 pound Prosciutto De Parma
1 to 1 ½ regular Stella provolone
15 cloves garlic (so maybe one bulb)
Salt, pepper
1 ½ cups XVOO
3 to 4 cups vegetable oil
1 ½ to 2 quarts white vinegar
Rinse and mostly core the peppers (wear gloves); leave some white pith and seeds for hotness
Put into 2 deep 2-quart bowls and toss in ¾+ Tablespoon table salt
Pour in enough vinegar to cover peppers
Weight down with small plate so that peppers are completely immersed
Cover with plastic wrap for 24 hours
The next day –
Skin & chop garlic
Put ¼ cup XVOO in small frying pan
Add a good shake of salt and maybe ½ teaspoon fresh ground black pepper
Saute garlic on low heat until lightly golden
Once golden, remove from heat and add ½ to ¾ cup XVOO to stop the cooking
Meanwhile –
Take a layer of Prosciutto (some overlapping) 12” x 8”
Place a layer of provolone over it
Roll it up tightly, pressing with fingers so it sort of sticks together
Slice into ½” pieces – now start estimating
Drain peppers (not too dry) – just pour out lots of excess vinegar
Start stuffing. Sometimes you’ll need to slice larger or combine a couple small slices of meat/cheese roll
Put peppers in jars – I find that this quantity makes 3 quart jars or 6 proportionally smaller ones.
Divide the garlic oil among jars
Fill each jar with remaining XVOO – NO MORE than 1/3 the way full (because it will congeal too much in the refrigerator)
Top off each jar with vegetable oil to cover all peppers – do not leave exposed
Put the tops on and rotate jars to mix the oils and garlic.
Store in fridge.
Keeps for 3 to 4 months.
Mike.