Laura Vitale

Laura Vitale Instagram – Homemade pepper shooters might very well the best thing on your antipasto platter. So unbelievably good and easy!! Really best if you use small cherry peppers or small bell peppers (I’d do green so they aren’t sweet). Once you clean them you’ll add them to some boiling brine (1 cup of water, 1 cups of distilled white vinegar, 3tbsp of sugar and 1 tbsp of salt) remove from the heat and let them sit in that hot brine for 10 minutes before draining and letting them cool.
I roll some cheese (usually provolone but mozz works great too ) on some finely chopped garlic and parsley; wrap a cube in some salami or prosciutto and stuff in the cooled pepper. Place in a container (make sure they are nicely and tight in there) and cover them with extra light olive oil or safflower oil along with a splash or two of red wine vinegar. Cover and refrigerate a minimum of 24 hours or up to a week! If using olive oil you know it will solidify when refrigerated so take them out about 10 minutes before you serve so it can liquify . So good!!! | Posted on 19/Aug/2024 23:05:24