INGREDIENTS

• 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)

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INSTRUCTIONS

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.