My sister blogged about picking up some yummy pepper shooters at a hoagie shop in Philadelphia. Pepper shooters are cherry peppers (hot) stuffed with a hunk of sharp provolone cheese wrapped in prosciutto. They also had salamancinis, which are pepperoncinis stuffed with a hunk of sharp provolone wrapped with salami.
Her boyfriend asked her to try to recreate the peppers at home. So, of course, my sister tried to meet the challenge and moved forward. Her shooters looked like this. However, she did say that they didn't turn out quite how they were at the store, so I started looking online for a recipe to try.
Here is what I found:
16 cherry peppers
1/3 pound grated provolone cheese
3 to 4 ounces prosciutto
Salt and white pepper to taste
For the marinade:
1 cup extra virgin olive oil
\ cup red wine vinegar (don't know what this measurement was supposed to be, so I figure just add to taste)
Juice of 1 lemon
1 teaspoon chopped fresh garlic
{ cup chopped fresh herbs (rosemary, basil, thyme, marjoram, oregano, etc.)
Whisk marinade ingredients together in a non-reactive bowl and set aside.
Remove the stems and cores (with seeds) from the peppers using a sharp paring knife. Quickly blanch if desired, and then dry the peppers well with paper towels. In a small bowl, mix the cheese and prosciutto with the salt and pepper. Carefully fill each pepper with the cheese mixture and place in jars or a shallow non-reactive casserole dish. Refrigerate.
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