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.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
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.