2in bowl break up white bread crust and all, sprinkle with salt and pepper, add oregano enough to flavor it and cover most of the bread stuffing. add chopped garlic and chopped up anchovies with the anchovie oil
3fry this on low in alittle olive oil till slightly brown. stuff peppers with this and fry them on low until done. eat cold. these are great.
Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. See more salad recipes here.
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is visited by one of his former bartenders and current Solerno spokesperson Jackie Patterson. Island fever is in full force as Jackie makes La Perla Rosa, a sweet, tangy, and ever so slightly bitter cocktail that's an ode to her Italian-Hawaiian heritage.