La Vera Cucina

Peperoni con Acciuga e Formaggio

After falling in love with mom and pop food shops they encountered while visiting the Puglia region of Italy, Phil and Maria Borrelli decided to launch second careers by opening Nonna Maria’s Italian Deli in Litchfield, CT.

In their modest shop, the Borrellis delight customers with hard-to-find imported meats and cheeses, their own homemade pastas, authentic gelato, and simple handmade specialties, like Peperoni con Acciuga e Formaggio (Peppers with Anchovy and Cheese). Enjoy!



  • 4 long Italian peppers (hot or sweet), about 2/3 pound
  • Extra-Virgin Olive Oil
  • 1/4 pound Asiago cheese, cut into
  • 4 lengthwise sticks or 2/3 cup crumbled Gorgonzola cheese
  • 2 ounces anchovy fillets, drained
  • Freshly ground black pepper
  • Crushed red pepper flakes
  • 2 cloves garlic, minced
  • Red wine vinegar



Split each pepper in half lengthwise. Remove seeds. Brush lightly with olive oil and grill or broil, turning once, until crisp-tender, about 3 to 5 minutes. Let cool slightly. Place a strip of Asiago or heaping tablespoon of Gorgonzola cheese down the middle of each pepper half. Lay anchovy fillets on top. Place peppers on baking sheet; sprinkle with black pepper and crushed red pepper flakes. Top with garlic; drizzle with a little olive oil and vinegar. Broil until cheese melts. Serve immediately with crusty Italian bread.

Makes 4 large appetizer servings.