Recipe - Peperonata

20 Peperoncini (pickled tuscan
peppers, about two 9ounce
jars), drained
4 ounce Cream cheese, softened
2 tablespoon Unsalted butter, softened
2 tablespoon Minced fresh dill
2 tablespoon Minced shallot
2 teaspoon Fresh lemon juice
3 ounce Thinly cut or sliced up smoked salmon,
finely chopped

Trim the stem ends of the peperoncini at an angle and, wearing rubber
gloves, discard the seeds and ribs. Let the peperoncini drain on paper
towels. In a bowl cream the cream cheese with the butter until the mixture
is smooth, add the dill, the sallot, a nd the lemon juice, and combine the
mixture well. Stir in the salmon and salt and pepper well. Transfer the
mixture to a pastry bag fitted with a 1/2inch decorative or plain tip, and
pipe the smoked slamon and dill cream into the peperoncini. The pepero
ncini may be prepared 1 day in advance and kept covered and chilled.

Yield: 20 hors d'oeuvres

Recipe by: Cooking Live Show #CL8896 Posted to MCRecipe Digest V1 #640 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 10, 1997