This wonderful ‘peperoni cake’ looks so festive and the flavour is very delicate and sophisticated.
I think I might include it in my Christmas menu, the colours are certainly right!
For a ‘cake’ of about 22 cm diameter I used:

• 5 red peperoni
• burn the skin over your gas burner or put them in a very hot oven until they start to blister
• seal them in a plastic bag, the steam will release the skin, making it easier to peel

• peel and cut the peperoni into 4, just wipe them with paper towels do not wash them!
• 200 gr feta, crumbled
• 200 gr goats curd
• 50 gr toasted pine nuts
• 50 gr currants
• 1 clove of garlic, crushed
• fresh oregano, parsley, basilico and mint, finely chopped
• salt and pepper
• 2 tablespoon very good olive oil

• mix all the ingredients ( except the peperoni) in a bowl

• line a 22 cm spring form with cooking paper
• arrange the peperoni around
• put the tips in the middle and the wide part at the rim of the form

• spread the feta- goats curd mix over the peperoni

• arrange the rest of the peperoni on top, the same way as you did for the base
• cover with a sheet of baking paper

• put some weights on the top and refrigerate

• transfer the peperoni cake to a serving dish
• decorate with some basilico
• I like to serve a light but sharp and hot ‘salsa verde’ to drizzle over the peproni cake