Chilli Stuffed with Tuna

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    Hot peppers stuffed with tuna in oil are one of the tastiest preserves you can make in the summer. Tasty, spicy, with a soft filling of tuna are simple and traditional, and recall all the flavors of the typical preparations such as those prepared by our grandmothers. are delicious served as an appetizer, perhaps accompanying the bruschetta with tomato, have a very special flavor and everyone likes them. With these peppers you will allow your guests to enjoy something rustic and homemade, prepared with your hands.

    Ingredients: hot peppers stuffed with green and black olives, capers,
    hot peppers, tuna, olive oil

    Suggestion: Orecchiette with chilli peppers, a quick and tasty first course. Do you ever feel like eating something good, but don't feel like cooking? Sometimes I do. The recipe for orecchiette with chillies stuffed with tuna and capers is one of those ideas that will solve your lunch or dinner. Put a tasty dish on the table with very little effort, but a lot of flavor. I had a jar of tuna-filled chili peppers in the pantry that tempted me. I usually eat them this way, maybe with a slice of bread or some breadsticks. Next to the chili peppers, there was also a package of orecchiette bought during a blog tour and so I decided to try a first course with Apulian flavors. This dish can be prepared in the time it takes to cook the orecchiette pasta and is very easy to prepare. If you don't have orecchiette, use spaghetti or conchiglie, they will be perfect anyway. 400 g of orecchiette pasta, 24 peppers stuffed with tuna and capers, 2 tablespoons of desalted capers, 1 clove of garlic, fresh oregano, parsley, extra virgin olive oil, salt.Bring a pot to a boil, salt and throw in the orecchiette pasta. While the orecchiette are cooking, prepare the sauce. In a pan pour two tablespoons of oil, garlic and capers, sauté. Add the stuffed chillies cut in half, oregano and chopped parsley, and let them flavour for 5 minutes. Drain the orecchiette pasta al dente and transfer them to the pan with the sauce, finish cooking and sprinkle with more parsley and oregano.
    Serve immediately.


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