How To Prepare Stuffed pepperoncini

If you can't find fresh pepperoncini, any other small mild peppers will work, like mini bell peppers. This recipe is a local classic, stuffed with fresh anchovies mozzarella, and fisherman's bread (a dried bread used in lots of southern Italian recipes). is perfect as an appetizer, as delicious straight out of the oven as it is at room temperature.

Ingredients:

Makes 30 stuffed pepperoncini or 10 stuffed bell peppers

    About 30 pepperoncini (or any small fresh pepper) or 10 bell peppers

    3/4 cup fisherman's bread (or dried stale bread, crumbled into pieces)

    1/2 cup water

    5tablespoons extra-virgin olive oil, divided

    1/2 cup cubed pancetta

    1/2 cup diced onion

    5anchovy fillets, finely chopped

    Handful torn basil leaves

    3/4 cup cubed fresh mozzarella

    Salt and pepper to taste

Preparation:

    Preheat your oven to 375° F. Using a paring knife, make slits in the peppers and remove any excess white pith and seeds (though a small amount won't hurt the final product). Arrange peppers on baking sheets, set aside. Place fisherman's bread (or stale bread pieces, if using) in a small bowl and soak in water and 1 tablespoon olive oil. Let stand.

    Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add pancetta and onions, and cook until onions are soft and translucent and pancetta just begins to brown, about 10 minutes. Add anchovies and stir, cooking 1 minute more. Add soaked fisherman's bread (leaving behind any unabsorbed water), torn basil leaves, and salt and pepper to taste, and mix till combined. Remove from heat and mix in cubed mozzarella.

    Spoon tablespoons of stuffing into pepperoncini. Drizzle pepperoncini with the last tablespoon of olive oil, and bake, turning halfway through, for 30 to 40 minutes, or until stuffing is browned and cheese is melted.