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You are here: Home / All Recipes / BABY PEPERONI RIPIENI

BABY PEPERONI RIPIENI

By Manuela | May 6, 2016 | InAll Recipes, Blog, Entrees, General

I love this recipe, it is such a good first course.
If you ‘click’ on my ‘cooking channel’ you can follow this recipe live plus you will also find the recipe for the ‘tuna paté’ used here.

• use little mini peppers
• char them on the flame until black
• if you do not have gas, put them into a very hot oven until they start to blister
• while still hot, put them into a plastic bag to trap the steam
• this will make peeling them very easy

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• with a knife, scrape off the black skin
• carful cut out the top of the peperone, remove
• scrape out the seeds with a little spoon

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• put an achovie, cut lengthwise in half, inside the pepper
• half a leaf of basilico
• then the paté di tonno

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• close the peperoni with their little tops
• drizzle a little olive oil
• et voilá!

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