How Long Do You Stop Shaving Before Getting Waxed

PURUNIN canned tomatoes (chili) STUFFED

red, round, crunchy ... They make me go crazy. I love them. Around

not ever find them as pleasing to me .. are always filled, that's true, but with the filling and whipped smolencio!

INGREDIENTS:

Chilli round qb; green olives, anchovies or sardines (in oil or salt), salted capers, white wine vinegar, extra virgin olive oil.

As usual, the quantities are "AT WILL" ...

Once you find the chillies first, very first thing to do is to put on gloves immediately kitchen (better than light white plastic), the first time that my mom made me clean "purunin" (as we call them by I come in Piedmont) omitted this step and my hands were literally took fire for half a day ... dooooolorrrre!

Then you cut off the stalk, you dig into the chili with a spoon or a special tool (keep in mind that the more the chili will be cleaner and less spicy) and wash the shell that results from it in cold water.

You bring to boil a pot with half water and half white vinegar and dip the peppers until they are crisp (the fork is the best way to understand what is our favorite cooking) ... however it is a rather fast.

Drain them the "purunin" and they start to dry and cool on a towel upside down (so that it drains the interior).

is kept in the refrigerator a half day and fill up the next day.

AND HERE IS THE BEAUTIFUL. As anticipated

hate the filling soft and crushed that I find around ... I think pre-chewed ... so my chili them filled as follows:

wrapped with a green olive whole anchovy / caper and anchovy. SIMPLE. FAST. PUTTY AND DO NOT CHEW! It

Riepe jars of these colorful and delicious - once you are finished - it covers the whole of good extra virgin olive oil.

is close to sterilize the jars without providing overly. This is for two reasons:

The first is that much less eat them in no time .. the second is that they are cooked with vinegar, preserved with oil and then there are problems of conservation ...

Try it and are delicious!!

Perfect as starters in both winter and summer!

A variation for the stuffing is the one with the black olives and pieces of tuna .. toma or with mountain and olive oil .. But personally I prefer the one described above ...

TASTE TO BELIEVE!