This is one of the most exciting dishes we’ve made so far. It is exciting for its simplicity, familiarity and, most of all, flavor. We’re incorporating all of our favorite things into a deliciously neat little package. We marry lightly pickled, slightly hot vegetables, charred cured meats and oozing gooey cheese in this visually impressive knockout of an appetizer. Pickled cherry peppers stuffed with Provolone cheese and Prosciutto is a classic Italian antipasti component. This preparation takes it to the next level and would look equally at home in a fine Italian Restaurant or as an “app” at a sports bar.
Of course our recipe differs from the classic version, but not a lot. We used a beautiful hot Capocollo instead of Prosciutto, as well as Mortadella (the different-colored one in the foreground). I also started with fresh cherry peppers, but pickled peppers are widely available. The most obvious departure is that we roasted the stuffed peppers, which adds a whole new dimension of flavor, and, of course, that melted cheese.
This is an easy and satisfying recipe to make, and I hope you enjoy it.
- Ice Water Bath
- 2 c Water
- ½ c White Vinegar
- 1 T Salt
- 6 Red Cherry Peppers
- ⅓ lb Aged Provolone Cheese (usually a wedge)
- ¼ lb Cappocollo or Mortadella or Prosciutto (sliced very thin)
- Preheat oven to 375 F
- Remove seeds and stems from peppers.
- Boil salted water
- Add vinegar to boiling water
- Place cleaned peppers into boiling liquid
- Boil for one minute
- Remove and place directly into ice water bath
- Cut cheese into cubes (based on size of peppers)
- Wrap each piece of cheese with a slice of meat
- Remove peppers from ice water, drain and pat dry
- Gently stuff each pepper with a piece of meat-wrapped cheese
- Arrange peppers on escargots dish (or other oven safe dish)
- Roast for 12-15 minutes, until meat begins to brown without burning
- Remove from oven, wait a couple minutes for the cheese to cool, and enjoy