After dim sum on Sunday we went to Fei Long to get some supplies for dinner. Normally we end up making something Asian (miso soup, char siu, steamed fish, etc) but Ryan wanted to make linguine with clam sauce, and I’d bought supplies earlier in the week to make my stuffed cherry pepper antipasto.
I’ve been making it since college IE: a very long time, so I’ve memorized the recipe. And cherry peppers are usually only available around now, so I snatched up as much as I could from Whole Foods’ meager offerings. Thank you, Jamie Oliver:
1 lb cherry peppers
1 jar anchovies (canned ones are okay I guess)
Handful of parsley
1. Preheat the oven to 375 degrees. Halve the peppers and scoop out the seeds. Place them in a baking dish in one layer and cover with olive oil – you want to get the oil inside the peppers as well.
2. Bake the cherry peppers for about 40 minutes, then turn the oven off and let them cool inside.
3. While the peppers are baking, chop all the other stuff together. Arugula, anchovies, capers. I also made a paste out of garlic and salt to add a little kick. I can’t give you specific measurements, so just taste as you go. Season with salt and pepper and mix the balsamic vinegar in.
4. When the peppers have cooled, remove them from the oil and spoon the chopped mix into them. Layer in an airtight container and store in the fridge. Strain and save the baking oil for cooking other stuff/salad dressings. I’d only keep this in the fridge for about a week so eat up!