Pepperoncini with cheese and coppa
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Marinated pepperoncini peppers are filled with cheese chunks and olive tapenade, then wrapped in thin slices of Italian capicola (coppa) sausage for a quick, tasty Italian-style appetizer that pairs well with wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large pepperoncini
- 110 g of provolone cheese
- 0.5 tsp olive tapenade
- 12 slices of dry-cured pork neck meat
We recommend
Recipes with similar ingredients: chili pepper, provolone cheese, tapenade (olive paste), dry-cured ham
Cooking the dish according to the recipe:
- Halve 6 large pepperoncini lengthwise, remove seeds and pat dry with paper towels.
- Cut 110 grams of provolone cheese into twelve 1-cm-wide slices and stuff the pepper halves with them. Top with about 0.5 teaspoon of olive tapenade and wrap in a thin slice of coppa (or salami). Secure with toothpicks.
Categories:
Recipe collections
Similar recipes
