My mother-in-law has been making these peppers for well over 50 years; they’re one of her specialties on Christmas Eve & my favorite dish of the night. What makes these so good is the bread that she uses in the stuffing. She uses round loaves of rustic Italian bread. When I say “rustic” I mean the type of bread thats very dark & crispy on the outside & soft & airy on the inside.
She scoops the white of the bread out & only uses that part for the stuffing along with black olives, pine nuts, walnuts & olive oil. Basta..that’s all. They are then lightly fried & baked.
This stuffing could be used not only to stuff the vinegar peppers but also bell peppers & even calamari.
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