STUFFED CHILI PEPPERS IN A PAN - Peperoni ciliegia ripieni in padella

Many of you must have seen stuffed chili peppers in oil in Italian delicatessens.  They make great appetizers.  Love their spicy taste.

I like to make them stuffed with tuna and anchovies but rather than put them in oil, I cook them in a pan.  They make a great side dish.

Ingredients:

1/2 lb. cherry peppers (preferably hot)

Can of good tuna in olive oil

Small can of anchovies

Small can of chopped green olives

1 tablespoon of capers

1 clove of garlic (minced)

Sprig of parsley (chopped)

2 tablespoons of breadcrumbs

2 tablespoons olive oil

Preparation:

Wash the peppers and remove the tops and seeds.  In a bowl combine the tuna, anchovies, capers, garlic, parsley and breadcrumbs.  Blend the mixture well and stuff the peppers.

Once the peppers are filled, place them in a non-stick frying pan with the olive oil

Cover the pan and cook them for 30 minutes over medium heat.  Serve warm or at room temperature.

PROSCIUTTO AND FONTINA BRIOCHE (CHEESE PUFFS)

These light and airy cheese puffs make great appetizers for the holidays.  They pair well with white wine or Prosecco.

Ingredients

1 1/2 cups of water
1 1/2 sticks of unsalted butter
1 1/2 cups of flour
6 eggs
6 oz. thinly sliced prosciutto, cut into strips
6 oz. fontina cheese, grated
2 tbsp. finely minced chives
1 large egg, beaten with 1 tbsp. milk for egg wash

Preheat oven at 425F.
Bring water and butter to a boil over high heat.
Reduce heat to low and add flour.
Mix well with wooden spoon until dough forms a ball.
Continue mixing for  2 minutes.
Put dough in a large bowl.
With an electric mixer at high speed, beat in eggs 1 at a time.
Stir in 1 cup of prosciutto, 1/4 cup cheese and chives.
Drop large spoonfuls of dough into several buttered cake pans. 
Brush with egg wash and sprinkle with remaining prosciutto and cheese.
Bake until golden 30 to 40 minutes.
Serve immediately.

Makes approx. 30 to 32