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It sounds like the name of a French restaurant, but Chez Silvia is Silvia‘s blog. She is competing with us again today. And we can say without any shadow of a doubt that her recipes are on a par with those of any restaurant. And here’s an example: Her canned baby peppers stuffed with tuna and cheese mousse look spectacular. But we’ll need a great deal of goodwill to resist the temptation to have a nibble of them, as we need to wait a few days before they can be eaten.
Ingredients:
- 8 baby peppers
- 3 tins of Serrats white tuna
- 1 tin of Serrats anchovies (we’ll only need 4 or 5 anchovies for the recipe)
- 3-4 gherkins (Silvia uses the hot spicy ones)
- 3 spoonfuls of mayonnaise (Silvia uses her homemade mayonnaise)
- Chopped parsley
- Salt and pepper
- 125 g of mascarpone cheese
- 1/2 L of water
- 300 ml of apple vinegar
- Aromatic herbs, such as oregano, rosemary, etc.
- Olive oil to fill up the jar
Preparation:
- Wash the peppers and remove the seeds and tail.
- In a pan, heat the water with a pinch of salt. When it starts to boil, add the baby peppers and boil for 8 minutes.
- Drain them, dry them and leave them to one side.
- Mix the tuna, gherkins, mayonnaise, anchovies and salt and pepper. Use a blender to make a fine mixture.
- In a bowl, add this mixture to the mascarpone. Mix well with a spoon, add salt and pepper if needed, and finally, the chopped parsley.
- Put the mixture in a pastry sleeve and leave it in the fridge.
- When the peppers are completely dry, fill them with the mixture and place carefully in a glass jar.
- Add olive oil to cover them completely, and add aromatic herbs according to taste.
- Close the jar and leave in a bain-marie for 20 minutes, so they last for longer. Silvia tells us that she used a 90ºC steam oven for 20 minutes.
- Once cold, keep them in the fridge.
- After 10 days, they will be ready to be eaten!
How delicious! Thank you, Silvia!
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