Behind the Recipes
Peperoncini by Chef Michael White
Makes 15 servings
INGREDIENTS:
1 large jar pickled Calabrian peppers
1 small jar Filetti di Alici anchovies, drained and cut into large slices
1 small jar of black olives
Micro basil leaves to garnish
Capers to garnish
Fennel pollen to garnish (available at Primizie Fine Foods)
PREPARATION:
1. Drain the jar of Calabrian peppers and arrange on a platter.
2. Softly stuff a slice of Filetti di Alioi anchovy into the bottom of each pepper.
3. Layer a black olive atop each anchovy inside the pepper.
4. Garnish with capers and micro basil and enjoy Italy all in one bite!
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