A traditional antipasti from Sicily made with carefully sourced ingredients, this tasty bite has juicy, tender, fruity pepper flavor and a hint of spice in every juicy bite. Savory tuna complements, but doesn’t overpower the pepper flavor. The other flavors (a bit of tomato, the extra bit of brine from capers, the tang of the vinegar) round everything out really nicely. The peppers are chubby and round and stuffed with smooth tuna, with a meaty green olive on top. They’re packed in oil, which as taken on a slight red-orange hue from the red of the peppers.
Bona Furtuna preserves the fish with EVOO and vinegar and stuffed into round chili peppers to make a classic Mediterranean antipasti.
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These are lovely additions to an antipasto platter. Pair with aged cheeses and robust red wines—although a lean and fresh white wine will cut through the richness beautifully, too. For a red, try staying in Sicily and popping open a bottle of juicy Frappato. And if you’re feeling creative, wrap each stuffed pepper in pastry or another savory dough and bake until golden brown or use the stuffed peppers as a coarsely chopped stuffing for a fun spin on stuffed pasta or small hand pies. Or distribute them throughout bread dough like you would chopped olives for an olive loaf.
These are lovely additions to an antipasto platter. Pair with aged cheeses and robust red wines—although a lean and fresh white wine will cut through the richness beautifully, too. For a red, try staying in Sicily and popping open a bottle of juicy Frappato. And if you’re feeling creative, wrap each stuffed pepper in pastry or another savory dough and bake until golden brown or use the stuffed peppers as a coarsely chopped stuffing for a fun spin on stuffed pasta or small hand pies. Or distribute them throughout bread dough like you would chopped olives for an olive loaf.
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