Cherry Peppers Stuffed with Prosciutto and Provolone
Chef Lidia Bastianich put a twist on these classic antipasto ingredients. Combining cherry peppers, prosciutto and provolone, not only do you get the burst of flavors but also a new appetizer that's sure to wow dinner guests.
Carefully remove the stems and seeds from the peppers, taking care not to split the peppers open. Wrap each piece of provolone in a square of prosciutto, trimming to fit. Pack the peppers in a wide mouthed, squat jar or other container that will fit them snugly. Add enough pepper brine to come within an inch of the top of the peppers. Add the parsley and oregano and fill the jar with enough olive oil to just cover the peppers. Screw the lid on tightly and shake to combine. Marinate overnight (or up to 3 days) in the refrigerator. Let come to room temperature before serving. To serve, remove from the brine and serve with toothpicks.
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Recipe adapted from Lidia Bastianich, Cherry Peppers Stuffed with Prosciutto and Provolone, Lidiaâ's Italy at Home, Issue 2 (2018).
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Cherry Peppers Stuffed with Prosciutto and Provolone
Prep: 24 min Servings: 4-6
Chef Lidia Bastianich put a twist on these classic antipasto ingredients. Combining cherry peppers, prosciutto and provolone, not only do you get the burst of flavors but also a new appetizer that's sure to wow dinner guests.
Ingredients
2 jars Cento Whole Hot Cherry Peppers (16 fl oz), plus brine from the jars
3 ounces Provolone Cheese, cut into 16 cubes
3 slices Prosciutto, cut into 16 squares
1 tbsp Italian Parsley, chopped
½ tsp Cento Oregano
Cento Imported Extra Virgin Olive Oil, as needed
Directions
Carefully remove the stems and seeds from the peppers, taking care not to split the peppers open. Wrap each piece of provolone in a square of prosciutto, trimming to fit. Pack the peppers in a wide mouthed, squat jar or other container that will fit them snugly. Add enough pepper brine to come within an inch of the top of the peppers. Add the parsley and oregano and fill the jar with enough olive oil to just cover the peppers. Screw the lid on tightly and shake to combine. Marinate overnight (or up to 3 days) in the refrigerator. Let come to room temperature before serving. To serve, remove from the brine and serve with toothpicks.
<br><br>
Recipe adapted from Lidia Bastianich, Cherry Peppers Stuffed with Prosciutto and Provolone, Lidiaâ's Italy at Home, Issue 2 (2018).
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
