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Stuffed Cherry Peppers
Marinated White Anchovy Fillets in Oil


  • 24 sweet or hot cherry peppers

  • 5 cups wine vinegar

  • 24 anchovy fillets

  • 48 capers

  • 1 teaspoon fennel seeds

  • 2 cups olive oil

  • Sliced Pecorino cheese and baguette toasts (for serving)


  1. Slice off the stems of the cherry peppers and discard. Scrape out the ribs and seeds. In a ceramic or glass bowl, cover the cherry peppers with the vinegar. Weight down the peppers with a plate and refrigerate overnight.

  2. Drain the peppers; save the vinegar for another use. Stuff each pepper with 1 anchovy fillet and 2 capers. Pack the peppers into a glass jar. Add the fennel seeds and enough olive oil to cover the peppers completely; refrigerate. 


Serve with Pecorino cheese and toasts.

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