Pickled Friarielli Peppers with Anchovie
If you have an Italian friend who grows true Friarielli - worth every attempt to get some - wont be easy if they're Napoletano's, these green beauties are worth their weight in gold.If your paisano won't give them up - use a similar sweet pepper.
Remove the tops and slice them from top to bottom (horizontal) on one side to make-remove seeds gently. Pan sear in a frying pan wih some olive oil. Keep them super crunchy. Cooke them enough to get a nice shock all around. Remove from heat and allow to cool down. Do not add salt and pepper.
Chop lots of anchovy, raw garlic, capers and parsley to make a great tasty pasty stuffing.
Gently place a thin layer in the peppers and roll , closing them up.
Gently place in a jar and cover with a good olive oil. Allow to sit about one week before serving. Serve with a delicious crusty bread.